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Add a photoSweet roasted butternut squash combines beautifully with the tang of goat cheese in this wonderful and interesting salad.
Ingredientes
- Dressing:
- 1 Tablespoon olive oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon low-fat mayonnaise
- 1/4 Teaspoon mustard
- Salt & pepper to taste
- 1/2 lb. butternut squash, peeled and cut into bite size pieces
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- Salt & pepper to taste
- 2 Cups mixed salad greens
- 1/4 Cup goat cheese, crumbled
- 1/4 Cup walnuts, toasted and chopped
Direcciones
- Toss the squash pieces in the olive oil and maple syrup, sprinkle with salt and a generous amount of pepper. Please on a baking sheet and roast in a 400 degree oven for about 20 minutes, toss and return to the oven for an additional 15 to 20 minutes or until the squash is lightly golden brown. Remove from the oven and cool to room temperature.
- Toast the walnuts by sprinkling them on a baking sheet and roasting in a 400 degree oven for 5 - 7 minutes, toss and return to the oven for an additional 5 - 7 minutes. Remove from the oven and allow to cool then coarsely chop.
- Whisk together the dressing ingredients and toss with the salad greens. Add the squash and top with the crumbled goat cheese and chopped walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 2 servings | |
| Calories 368 | |
| Calories from Fat 263 | 71% |
| Total Fat 30.04g | 38% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 164mg | 7% |
| Potassium 445mg | 13% |
| Total Carbs 19.78g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 8.72g | 6% |
| Protein 7.77g | 12% |
