Butternut Squash Salad

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

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 10 mins

Butternut Squash Salad

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Directions

  1. 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.
  2. 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.
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Nutrition Facts (Butternut Squash Salad)

  • Per serving:
  • 130 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 3 mg chol. ,
  • 203 mg sodium ,
  • 11 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 3 g pro.
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