Maple-Glazed Squash and Apple Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 246 |
| pro | 3 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 18 mg |
| sodium | 231 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 14 |
| vit A | 21 |
| vit C | 23 |
| folate | 17 |
A hearty salad of roasted squash and apples, accented with a delectable Canadian maple syrup dressing.
Ingredients
- 1 acorn squash, (about 1-1/3 lb/670 g)
- 1 Cortland apple
- 2 tbsp butter, melted
- 2 tbsp maple syrup
- 1/4 tsp salt and pepper
- Cider Mustard Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/4 tsp pepper
- 1 pinch salt
- 4 cups packed red leaf lettuce
- 4 tsp toasted sunflower seeds
Preparation
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.
Source : Canadian Living Magazine: December 2004
- Keywords : Sides; Vegetarian; Apples; Squash; Bake; Maple syrup; Canadian;
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