Picked up some seasonal squash at the market? This elegant yet easy salad is the perfect use for it!
2 lbs. acorn or butternut squash, peeled, seeded and cubed (4 cups)
2 Tbs. olive oil
8 cups salad greens
1/4 cup pine nuts
1/4 cup pomegranate seeds
1/4 cup sliced** red onions**
1/2 cup light raspberry-walnut vinaigrette, like Wish-Bone
1 Tbs. Dijon mustard
1. Heat oven to 400°F. On baking sheet, toss squash and oil. Season with salt and pepper. Roast 20 min. or until tender, stirring once. Let cool. Transfer to large bowl.
2. Add next 4 ingredients to bowl, toss gently to combine.
3. In separate bowl, blend vinaigrette and mustard; drizzle over salad.
Active time: 20 min.
*Total time: *40 min., plus cooling time
*Per serving: *Cal. 187 Pro. 2g Carb. 21g Fiber 4g Sug. 7g
Chol. 0mg Sod. 175mg Total fat: 12g Sat. 1g Trans. 0g
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