Maple Squash & Apple Salad

20 min

4 servings

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.

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.

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.