A hearty salad of roasted squash and apples, accented with a delectable Canadian maple syrup dressing.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Cider Mustard Dressing:
Method
Cut squash in half; scrape out seeds. Cut each half into 6 wedges. Cut apple crosswise into four 1/2-inch (1 cm) thick rings; remove core with teaspoon. Set aside.
In large bowl, stir together butter, maple syrup, salt and pepper; add squash and toss to coat. Place on foil-lined rimmed baking sheet; roast in 425°F (220°C) oven until slightly tender, about 10 minutes. Add apple; roast, turning once, until squash is fork-tender and golden brown, about 10 minutes.
Cider Mustard Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, maple syrup, pepper and salt ; add lettuce and toss to coat. Divide among 4 plates; top each with 3 wedges of squash and 1 slice of apple. Sprinkle with sunflower seeds.
Nutritional facts <b>Per serving:</b> about
- Sodium 231 mg
- Protein 3 g
- Calories 246.0
- Total fat 14 g
- Cholesterol 18 mg
- Saturated fat 5 g
- Total carbohydrate 31 g
%RDI
- Iron 14.0
- Folate 17.0
- Calcium 7.0
- Vitamin A 21.0
- Vitamin C 23.0
