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

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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; fat 9g; cholesterol 3mg; saturated fat 2g; carbohydrates 11g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 6g; protein 3g; vitamin a 3207IU; vitamin c 17.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 72.6mcg; sodium 203mg; potassium 372mg; calcium 50.5mg; iron 1.1mg.
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