Butternut Squash and Apple Salad recipe
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Mayo Clinic Healthy Weight Pyramid Servings: 2 Vegetables, ½ Fruit, ½ Carbohydrate
Technique: Butternut squash can be used in a variety of recipes as baked, stuffed or raw in salads.
Taste: Roasting winter squashes can intensify their flavor whether eaten alone or in various dishes.
Try: Try roasting the butternut squash seeds for a nutritious snack.
Tip: Butternut squash is a good source of vitamin A which is important for vision and the immune system.
Servings per recipe: 6
Ingredients
1 butternut squash, peeled and seeded, cut ½ inch pieces
2 teaspoons olive oil
2 large apples of choice, cored, cut ½ inch pieces
6 ounces spinach, chopped
1 ½ cups celery, chopped
6 ounces arugula, chopped
2 cups carrots, chopped
Dressing
½ cup low fat plain yogurt
2 teaspoons balsamic vinegar
1 ½ teaspoons honey
1 teaspoon nutmeg
Preparation
- Preheat 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.
- Place all vegetables in large bowl.
- Prepare dressing by mixing together yogurt, vinegar, honey, and nutmeg. Wisk until smooth.
- Pour dressing over salad. Toss and enjoy!
Butternut Squash and Apple Salad printable recipe and nutrition facts