Butternut Squash Salad
Recipe from
Better Homes and Gardens
Orange squash and crunchy apples make this a festive side salad for fall.
Servings:
8 servings
Prep Time:
20 mins
Total Time:
30 mins
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Ingredients
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1 tablespoonolive oilsee savings
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1 poundbutternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch slices (about 3 cups)see savings
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1/4 cupchicken broth or vegetable brothsee savings
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1 tablespoonsnipped fresh sage or 1/2 teaspoon dried sage, crushedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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6 cupstorn mixed salad greens (such as romaine, arugula, and spinach)see savings
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1 mediumapple, cored and cut into bite-size piecessee savings
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1/2 mediumred onion, thinly slicedsee savings
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3 tablespoonsbalsamic vinegarsee savings
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3 tablespoonsolive oilsee savings
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1 tablespoonsnipped fresh sage or 1 teaspoon dried sage, crushedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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2 ouncesgoat cheese, crumbledsee savings
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Directions
1.
In a large skillet heat the 1 tablespoon oil over medium heat. Add squash; cook for 5 minutes or until squash is golden brown, turning slices occasionally. Add broth, the 1 tablespoon sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 5 minutes longer or until squash is just tender, turning slices once or twice.
2.
In a large salad bowl toss greens with apple and onion; set aside. For dressing, in a small bowl combine vinegar, the 3 tablespoons oil, 1 tablespoon sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle dressing over greens and toss gently. Remove squash with a slotted spoon and place atop salad greens. Sprinkle with cheese. Makes 8 servings.
Nutrition information
Per serving: Calories 130, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 3 mg, Sodium 203 mg, Carbohydrate 11 g, Total Sugar 6 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 5%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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