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For a truly delicious saiad full of fresh autumn flavor, try topping your greens with roasted squash and beautifully tangy and sweet maple vinaigrette. 

Lori Powell
Recipe by Health November 2009

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Credit: Lori Powell

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
Makes 4 servings (serving size: 1 1/4 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place the nuts on a baking sheet in middle of oven. Bake for about 5 minutes or until fragrant. Set aside.

  • 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.

  • Whisk together the maple syrup, vinegar, and mustard in a serving bowl until blended. Add greens, and toss until well-combined.

  • Divide the dressed greens onto each of 4 plates, and surround with 2 squash wedges. Sprinkle evenly with nuts and Parmesan; serve.

Nutrition Facts

168 calories; fat 7g; saturated fat 1g; mono fat 4g; poly fat 1g; protein 5g; carbohydrates 25g; fiber 5g; cholesterol 4mg; iron 2mg; sodium 147mg; calcium 133mg.
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