By Mayo Clinic Staff

Dietitian's tip:

Roasting butternut squash intensifies the flavor of this main-dish salad.

Number of servings

Serves 6

Ingredients

  1. 1 butternut squash, peeled and seeded, cut into 1/2-inch pieces (about 8 cups)
  2. 2 teaspoons olive oil
  3. 2 large apples, cored and cut 1/2-inch pieces
  4. 6 cups spinach, chopped
  5. 1 1/2 cups chopped celery
  6. 6 cups arugula, chopped
  7. 2 cups chopped carrots
  8. Dressing:

  9. 1/2 cup low-fat plain yogurt
  10. 2 teaspoons balsamic vinegar
  11. 1 1/2 teaspoons honey

Directions

Heat the oven to 400 F.

Toss squash in olive oil, roast in oven for 20 to 30 minutes until golden brown and soft. Cool completely.

Combine all vegetables in large bowl.

Prepare dressing by mixing together yogurt, vinegar and honey. Whisk until smooth.

Pour dressing over salad. Toss and enjoy.

Nutritional analysis per serving

Serving size :About 4 cups

  • Calories 215
  • Total fat 3 g
  • Saturated fat < 1 g
  • Trans fat 0 g
  • Monounsaturated fat 1 g
  • Sodium 96 mg
  • Total carbohydrate 42 g
  • Dietary fiber 8 g
  • Added sugars 1 g
  • Protein 5 g
  • Cholesterol 1 mg
Sept. 30, 2015