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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.1
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 336.1 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Butternut Squash Salad calories by ingredient
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Butternut Squash Salad

Submitted by: MUSCLEMOM_2

Introduction

This is a bit time consuming, but well worth the efforts. I pierced the squash with a knife and microwaved for 5 minutes. Then peeled the skin with a peeler, sliced in half, scooped out the seeds, and then cubed and baked. This is a bit time consuming, but well worth the efforts. I pierced the squash with a knife and microwaved for 5 minutes. Then peeled the skin with a peeler, sliced in half, scooped out the seeds, and then cubed and baked.
Number of Servings: 4

Ingredients

    Cooking spray
    3 C cubed butternut squash
    1/2 tsp olive oil
    1/2 tsp fresh rosemary
    1/2 tsp salt

    Vinagrette
    2 medium shallots, minced
    2 tsp apricot preserve, sugar free
    2 1/2 tsp rice wine vinegar
    3 Tbsp olive oil
    1 tsp rosemary, fresh and minced

    Salad
    4 C mixed greens
    1 medium pear, diced
    2 Tbsp walnuts, toasted and chopped

Directions

Preheat oven to 425. Coat a small baking dish lined with foil. Toss squash, oil, rosemary and salt together in a bowl. Spread in a single layer on prepared baking dish. Roast 10 minutes, flip and finish cooking until tender and light brown.

Meanwhile in a large bowl, whisk together vinagrette ingredients. Just before serving, add greens and squash. Toss thoroughly and sprinkle with nuts and pears.

Number of Servings: 4

Recipe submitted by SparkPeople user MUSCLEMOM_2.






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