Autumn Harvest Salad

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.