Butternut Squash Salad

Orange squash and crunchy apples make this a festive side salad for fall.


Butternut Squash Salad

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Servings: 8
Prep Time: 20 mins
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Ingredients
  • 1   tablespoon 
    olive oil
  • 1   pound 
    butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch slices (about 3 cups)
  • 1/4  cup 
    chicken broth or vegetable broth
  • 1   tablespoon 
    snipped fresh sage or 1/2 teaspoon dried sage, crushed
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    pepper
  • 6   cups 
    torn mixed salad greens (such as romaine, arugula, and spinach)
  • 1   
    medium apple, cored and cut into bite-size pieces
  • 1/2  
    medium red onion, thinly sliced
  • 3   tablespoons 
    balsamic vinegar
  • 3   tablespoons 
    olive oil
  • 1   tablespoon 
    snipped fresh sage or 1 teaspoon dried sage, crushed
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    pepper
  • 2   ounces 
    goat cheese, crumbled
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: cal. (kcal) 130, Fat, total (g) 9, chol. (mg) 3, sat. fat (g) 2, carb. (g) 11, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 6, pro. (g) 3, vit. A (IU) 3207, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 73, sodium (mg) 203, Potassium (mg) 372, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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