Butternut squash and apple salad
Nutrition Facts
Serving Size About 4 cups
Calories 185
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 2.5 g | |
| Sodium | 100 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 into 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
Preheat the oven to 400 F.
Toss the squash in olive oil. Roast in the oven for 20-30 minutes until golden brown and soft. Cool all the way.
Mix all the vegetables in a large bowl.
Make the dressing by mixing the yogurt, vinegar and honey. Whisk the dressing until smooth.
Pour the dressing over the salad. Toss and enjoy.
Last Updated: March 7th, 2025