Fall Salad (Low Fat)
- Ready In:
- 42mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 473.18-709.77 ml mesclun
- 1 medium butternut squash
- 118.29 ml pumpkin seeds (or butternut squash seeds)
- 118.29 ml crumbled goat cheese
- 59.14 ml dried cranberries
- 1 medium cucumber
- 3 small radishes
- balsamic vinegar
- salt and pepper
directions
- Preheat oven to 350°F.
- Cut butternut squash in half and sprinkle lightly with salt and brown sugar. Bake for 35 min or until soft.
- Let squash cool, then cut into bite sized chunks.
- 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.
- 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.
- Serve with balsamic vinegar or your choice of bottled vinaigrette dressing on the side or mixed into salad.
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RECIPE SUBMITTED BY
NYU student with a passion for cooking low-fat, low-cal healthy food that tastes like a million bucks. Also an english teacher, writer, singer, actor, and director.