Maple Squash & Apple Salad
Perfectly Balance Your Plate
Serve topped with 1⁄2 cup (2 oz/67 g) lean protein, such as chopped chicken breast.
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 cupDijon Tarragon Dressing, or other Epicure Dressing of your choice
1⁄4 cup sunflower seeds
1⁄3 cup fresh, shaved Parmesan cheese
Toppings (optional): dried cranberries or pomegranate seeds
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, Trans 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.
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