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Butternut Squash Salad
Source: dLife

Butternut squash served over greens tossed with a tangy vinaigrette, and sprinkled with goat cheese.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 136.5
Total Carbs 13.8 g
Dietary Fiber 3.5 g
Sugars 7.7 g
Total Fat 9.2 g
Saturated Fat 2.5 g
Unsaturated Fat 0.7 g
Potassium 26.1 mg
Protein 1.8 g
Sodium 354.4 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  butternut squash
1 tbsp  olive oil
0 1/4 cup  low sodium chicken broth
1 tbsp  fresh sage
0 1/4 tsp  salt
0 1/4 tsp  black pepper
6 cup  salad greens
1 each  medium apples
4 oz  red onion
2 oz  goat cheese

Sage Vinaigrette
3 tbsp  balsamic vinegar
3 tbsp  olive oil
1 tbsp  fresh sage
0 1/4 tsp  salt
0 1/4 tsp  black pepper
  1. Peel and remove seeds from squash. Cut into 1" cubes.
  2. In large skillet, heat oil over medium. Cook squash 5 minutes, or until golden brown, turning occasionally.
  3. Add broth, sage, salt, and pepper. Cook, covered, 5 additional minutes, or until squash is tender, turning once or twice.
  4. Core and chop apples. Dice onions.
  5. In large salad bowl, toss greens with apple and onion.
  6. Remove squash with slotted spoon and place on salad greens. Sprinkle with cheese.
Sage Vinaigrette
  1. In screw-top jar, combine balsamic vinegar, olive oil, sage, salt, and pepper. Cover and shake well.
  2. Drizzle vinaigrette over greens and toss gently.

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