Maple Squash & Apple Salad
Ingredients
- 4 cups cubed butternut squash
- 2 apples, such as Granny Smith, McIntosh, or Pink Lady
- 2 tbsp maple syrup
- 1⁄3 cup pepitas (toasted pumpkin seeds)
- 1⁄4 tsp Sea Salt
- 4 cups arugula
- 4 cups baby spinach
- 1⁄4 cup Dijon Tarragon Dressing, or other Epicure Dressing of your choice
- 2 tbsp Dijon Tarragon Dressing Mix
- 1⁄2 cup mayonnaise
- 1⁄2 cup plain yogurt
- 1⁄3 cup milk, your choice
- 1 tbsp Dijon mustard
- 1⁄4 cup sunflower seeds
- 1⁄3 cup fresh, shaved Parmesan cheese
Preparation
- Place squash in Multipurpose Steamer. Cover and microwave on high for 15 min or until tender.
- Meanwhile, thinly slice unpeeled apples.
- Pour maple syrup over cooked squash and sprinkle with pepitas and salt. Cover and let rest 3—4 min.
- To serve, place arugula and spinach on a large platter. Drizzle with dressing, then top with warm squash mixture, sliced apples, sunflower seeds, and Parmesan cheese. Add topping, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 380, Fat 20 g (Saturated 4 g, 0 0 g), Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 42 g (Fiber 8 g, Sugars 18 g), Protein 14 g.
Tips
For thick shavings of Parmesan, use the Y Peeler.
Perfectly Balance Your Plate
Serve topped with 1⁄2 cup (2 oz/67 g) lean protein, such as chopped chicken breast.