Roasted-Squash Salad with Maple Vinaigrette

Yield: Makes 4 servings (serving size: 1 1/4 cups salad)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 25g
  • Fiber: 5g
  • Cholesterol: 4mg
  • Iron: 2mg
  • Sodium: 147mg
  • Calcium: 133mg

Ingredients

  • 1/4 cup chopped, skinned hazelnuts (such as Diamond brand)
  • Olive oil cooking spray
  • 1 pound butternut squash, halved, seeded, and cut into 8 wedges
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 5 cups mixed winter salad greens (such as red leaf lettuce and radicchio)
  • 1/4 cup shaved Parmesan cheese

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Place the nuts on a baking sheet in middle of oven. Bake for about 5 minutes or until fragrant. Set aside.
  3. 3. Coat a 13- x 9-inch nonstick baking pan with cooking spray. Place squash on pan, cut sides down. Cover with foil, and roast in middle of oven about 20 minutes or until tender.
  4. 4. Whisk together the maple syrup, vinegar, and mustard in a serving bowl until blended. Add greens, and toss until well-combined.
  5. 5. Divide the dressed greens onto each of 4 plates, and surround with 2 squash wedges. Sprinkle evenly with nuts and Parmesan; serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted-Squash Salad with Maple Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy