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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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 Facts

130 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 3 mg cholesterol; 203 mg sodium. 372 mg potassium; 11 g carbohydrates; 2 g fiber; 6 g sugar; 3 g protein; 0 RE vitamin a; 3207 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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