Butternut squash and apple salad
Nutrition Facts
Serving Size About 4 cups
Calories 215
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | < 1 g | |
| Total fat | 3 g | |
| Sodium | 96 mg | |
| Cholesterol | 1 mg | |
| Dietary fiber | 8 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Roasting butternut squash intensifies the flavor of this main-dish salad.
Ingredients
(Serves 6)- 1 butternut squash, peeled and seeded, cut into 1/2-inch pieces (about 8 cups)
- 2 teaspoons olive oil
- 2 large apples, cored and cut 1/2-inch pieces
- 6 cups spinach, chopped
- 1 1/2 cups chopped celery
- 6 cups arugula, chopped
- 2 cups chopped carrots
Dressing:
- 1/2 cup low-fat plain yogurt
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons honey
Directions
Heat the oven to 400 F.
Toss squash in olive oil, roast in oven for 20 to 30 minutes until golden brown and soft. Cool completely.
Combine all vegetables in large bowl.
Prepare dressing by mixing together yogurt, vinegar and honey. Whisk until smooth.
Pour dressing over salad. Toss and enjoy.
Last Updated: September 30th, 2015