Maple Squash & Apple Salad
20 min
4 servings
380 calories
Ingredients
4 cups cubed butternut squash
2 apples, such as Granny Smith, McIntosh, or Pink Lady
2 tbsp maple syrup
1⁄3 cup pepitas (toasted pumpkin seeds)
1⁄4 tsp Sea Salt
4 cups arugula
4 cups baby spinach
1⁄4 cup Dijon Tarragon Dressing, or other Epicure Dressing of your choice
2 tbsp Dijon Tarragon Dressing Mix
1⁄2 cup mayonnaise
1⁄2 cup plain yogurt
1⁄3 cup milk, your choice
1 tbsp Dijon mustard
1⁄4 cup sunflower seeds
1⁄3 cup fresh, shaved Parmesan cheese
Instructions
Place squash in Multipurpose Steamer. Cover and microwave on high for 15 min or until tender.
Meanwhile, thinly slice unpeeled apples.
Pour maple syrup over cooked squash and sprinkle with pepitas and salt. Cover and let rest 3—4 min.
To serve, place arugula and spinach on a large platter. Drizzle with dressing, then top with warm squash mixture, sliced apples, sunflower seeds, and Parmesan cheese. Add topping, if desired.
Nutritional Information
Per serving: Calories 380, Fat 20 g (Saturated 4 g, Trans 0 g), Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 42 g (Fiber 8 g, Sugars 18 g), Protein 14 g.
Tips
For thick shavings of Parmesan, use the Y Peeler.
Perfectly Balance Your Plate
Serve topped with 1⁄2 cup (2 oz/67 g) lean protein, such as chopped chicken breast.