nutritional information

Per Salad (2 cups greens and 1 cup squash):

  • Calories: 265
  • Protein: 5 g
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 173 mg
  • Fiber: 6 g
  • Sugar: 15 g
Vegan Gluten-Free

Butternut Salad with Cranberry Vinaigrette

Butternut Salad with Cranberry Vinaigrette

Serves 4

30 minutes or fewer

This salad previews late fall flavors. To speed things up, look for peeled butternut squash cubes in your supermarket’s refrigerated section.
  • 1 ½ lb. butternut squash, peeled and diced
  • ½ cup dried cranberries, divided
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. olive oil
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • ⅛ tsp. salt
  • ½ cup slivered almonds
  • 1 10-oz. pkg. mixed baby greens

1. Steam butternut squash cubes 7 to 10 minutes, or until tender.

2. Place 1/4 cup dried cranberries in bowl, and cover with boiling water. Steep 2 minutes, then drain. Transfer to blender with vinegar, oil, mustard, garlic, salt, and 1/4 cup water. Blend until very smooth.

3. Toast almond slivers in small skillet 3 to 5 minutes over medium heat, shaking pan often. Set aside.

4. Toss greens with dressing in large bowl. Top with warm squash, almonds, and remaining 1/4 cup cranberries.

October 2013 p.82

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comments

Very good salad. Used toasted pepitas instead of almonds and added crumbled blue cheese. Delicious!

Becky Langford - 2013-12-29 15:19:21

Deliciosa ensalada y aderezo ~ gracias :)

Nora vargas - 2013-10-30 21:39:44

This tasted like Fall to me. Love the combination of flavors and textures. I've made this several times over the past few weeks, most recently using walnut oil and red apple balsamic vinegar instead of olive oil and plain balsamic vinegar.

Tracy - 2013-09-26 22:23:00

Tasty, but filling only as a starter. I added quinoa, brown rice, and canellini beans to make it a meal salad. Also good with walnuts instead of almonds.

Kate - 2013-09-17 19:06:11