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Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar
















Ingredients

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)


2 cloves garlic, minced


3 tablespoons extra-virgin olive oil, divided


½ teaspoon salt, divided


½ teaspoon ground pepper, divided


2 tablespoons balsamic vinegar


1 teaspoon maple syrup


2 teaspoons Dijon mustard


8 cups packed baby spinach, roughly chopped


1 medium Honeycrisp apple, diced


½ cup diced reduced fat sharp Cheddar cheese


½ cup toasted chopped pecans, if desired


Directions


Step1:

Preheat oven to 400°F.


Step 2:

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl.

Spread on a large, rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.


Step3:

Whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl.


Step 4:

Add spinach, the roasted squash, apples, cheese and pecans (if desired). Toss to coat.


Nutrition Facts:


Calories 185


Fat 13g


Carbs 16g


Protein 5g

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