October 18, 2014

Butternut Squash and Apple Salad recipe


apple squash saladMayo 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


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

½ cup low fat plain yogurt
2 teaspoons balsamic vinegar
1 ½ teaspoons honey
1 teaspoon nutmeg


  1. Preheat the oven to 400 F.
  2. Toss squash in olive oil, roast in oven for 20 to 30 minutes until golden brown and soft. Cool completely.
  3. Place all vegetables in large bowl.
  4. Prepare dressing by mixing together yogurt, vinegar, honey, and nutmeg. Wisk until smooth.
  5. Pour dressing over salad. Toss and enjoy!

Butternut Squash and Apple Salad printable recipe and nutrition facts

Tags: Eat Well, Fit & Flavorful, Recipe, Recipes, Salad

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