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    You are in: Home / Recipes / Fall Salad (Low Fat) Recipe
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    Fall Salad (Low Fat)

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    7 mins

    35 mins

    Chef RayRay's Note:

    This delicious salad is big crowd pleaser that makes a great side at your fall dinner party or a tasty lunch/dinner for one.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 -3 cups mesclun
    • 1 medium butternut squash
    • 1/2 cup pumpkin seeds (or butternut squash seeds)
    • 1/2 cup crumbled goat cheese
    • 1/4 cup dried cranberries
    • 1/2 medium cucumber
    • 3 small radishes
    • balsamic vinegar
    • salt and pepper

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cut butternut squash in half and sprinkle lightly with salt and brown sugar. Bake for 35 min or until soft.
    3. 3
      Let squash cool, then cut into bite sized chunks.
    4. 4
      Toss pumpkin/squash seeds in oil, salt, and pepper. Spray a baking sheet and pour seeds onto it, spreading evenly. Bake until crisp and browned.
    5. 5
      Put mesclun salad into a large bowl. Toss in desired amount of squash, 1/4 cup crumbled goat cheese, dried cranberries, chopped cucumbers and radishes, and pumpkin seeds.
    6. 6
      Serve with balsamic vinegar or your choice of bottled vinaigrette dressing on the side or mixed into salad.

    Ratings & Reviews:

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    Nutritional Facts for Fall Salad (Low Fat)

    Serving Size: 1 (460 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 459.2
     
    Calories from Fat 148
    32%
    Total Fat 16.4 g
    25%
    Saturated Fat 3.1 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 31.8 mg
    1%
    Total Carbohydrate 76.7 g
    25%
    Dietary Fiber 13.6 g
    54%
    Sugars 14.6 g
    58%
    Protein 14.7 g
    29%

    The following items or measurements are not included:

    mesclun

    goat cheese

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