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 min
  • Total Time 30 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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