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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Butternut Squash Salad

Source: dLife

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

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 9.2 Fat, 0.4 Vegetables, 0.2 Fruits, 0.1 Meat, 0.5 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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Servings

Ingredients

Salad 1.0
1 lb butternut squash 1.0
1 tbsp olive oil 0.25
0 1/4 cup low sodium chicken broth 1.0
1 tbsp fresh sage 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 6.0
6 cup salad greens 1.0
1 each medium apples 0.5
0 1/2 each red onion 2.0
2 oz goat cheese

Sage Vinaigrette 3.0
3 tbsp balsamic vinegar 3.0
3 tbsp olive oil 1.0
1 tbsp fresh sage 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Salad

In large skillet, heat oil over medium. Cook squash 5 minutes, or until golden brown, turning occasionally.
Add broth, sage, salt, and pepper. Cook, covered, 5 additional minutes, or until squash is tender, turning once or twice.
In large salad bowl, toss greens with apple and onion.
Drizzle vinaigrette over greens and toss gently.
Remove squash with slotted spoon and place on salad greens. Sprinkle with cheese and serve.

Sage Vinaigrette