Butternut Squash Salad With Curry Dressing
This recipe came from Weight Watchers. It is easy & yummy. We like it with more curry than shown here, adjust to taste
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INGREDIENTS
Nutrition- 2 1⁄2lbs butternut squash
- 2tablespoons oil
- 2tablespoons apple juice
- 2tablespoons apple cider vinegar
- 1⁄4cup chopped red onion
- 1teaspoon curry powder
- 1⁄2teaspoon sugar
- 1⁄4teaspoon salt
- 1⁄8teaspoon pepper
- 1tablespoon chopped fresh parsley
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DIRECTIONS
- Cook squash by your favorite method until just tender, not mushy.
- How we cook the squash: Preheat oven to 400. Peel the squash, then cut in half to remove seeds. Cut in 1" slices. Spray baking pan with non-stick spray. Put slices on pan and spray them. Cover tightly. Bake 20 minutes until just tender when pierced with a fork.
- Cool squash, and cut into chunks (about 1" cubes if you're trying to measure).
- Combine remaining ingredients and toss with squash.
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