Squash Salad
20 oz (567g) Delicata Squash 3 oz (85g) Baby Arugula 1 Apple 2 Tbsp Apple Cider Vinegar 3.5 oz (100g) Walnuts 2 oz (57g) Dried Cranberries 1/2 Tsp Dijon Mustard 4 Tbsp Olive Oil Salt & Pepper Preparations: 1 Slice the squash. Directions: 1- Garnish the sliced squashes with olive oil. 2- Preheat oven to 400º F (204º C), and bake the squashes for about 25 minutes. 3- Allow them to cool down. 4- Place the baby arugula in a large bowl. 5- Slice the apple and add to the bowl. 6- Stir in the walnuts, dried cranberries and the baked squashes. SAUCE: 7- Combine dijon mustard, 3 tbsp olive oil, apple cider vinegar and garnish with salt and pepper. 8- Pour the sauce over the salad and serve.
Squash Salad CALORIES & NUTRITION VALUES
Squash salad contains very high amounts of vitamin C and vitamin A. One serving (serving 6) of this squash salad recipe contains about 40 percent vitamin C (DV), 228 calories, 19.5g total fat (1.9g saturated fat), 0 cholesterol, 38mg sodium, 448mg potassium, 11.4g total carbohydrates (3.7g dietary fiber, 6.3g sugars), and 5.7g protein.
nutritional facts
Serving 6Amount Per Serving
