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Autumn Harvest Salad

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Autumn Harvest Salad
  • Prep 20 min
  • Total 30 min
  • Servings 4
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Dinner ready in just 30 minutes! Squash, fruits and nuts come together in this berry salad – a flavorful meal!
Updated Oct 21, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

290 Calories, 20g Total Fat, 3g Protein, 29g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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