Autumn Harvest Salad

Autumn Harvest Salad

Dinner ready in just 30 minutes! Squash, fruits and nuts come together in this berry salad – a flavorful meal!

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

servings

1
small butternut squash (1 pound)
2
firm ripe pears
1
tablespoon margarine or butter, melted
3
cups finely chopped red cabbage
1
small Granny Smith apple, chopped
1/4
cup chopped walnuts, toasted
1/2
cup raspberry or regular vinaigrette dressing
  1. Set oven control to broil. Spray broiler pan rack with cooking spray. Peel squash. Cut squash crosswise into 1/2-inch slices; remove seeds. Cut pears lengthwise into 8 pieces; cut out cores. Brush squash and pears with margarine. Place squash on rack in broiler pan.
  2. Broil with tops 2 to 3 inches from heat 4 minutes; turn. Add pears, cut sides up, to rack. Broil 3 to 4 minutes or until squash and pears are tender.
  3. Place cabbage on large platter. Top with squash and pears. Sprinkle with apple and walnuts. Drizzle with dressing.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Peeling the squash is easier if it is first microwaved whole on high power for three minutes. Red cabbage, a cruciferous vegetable, contains a good amount of vitamin C and some vitamin A.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 3g,),
  • Cholesterol 5mg;
  • Sodium 280mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 5g,
  • Protein 3g;
*Percent Daily Values are based on a 2,000 calorie diet.