Serving Size

Serves 6

Ingredients

  • 1 butternut squash, peeled and seeded, cut into 1/2-inch pieces (about 8 cups)
  • 2 teaspoons olive oil
  • 2 large apples, cored and cut into 1/2-inch pieces
  • 6 cups spinach, chopped
  • 1 1/2 cups chopped celery
  • 6 cups arugula, chopped
  • 2 cups chopped carrots

Dressing:

  • 1/2 cup low-fat plain yogurt
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons honey

Directions

Preheat the oven to 400 F.

Toss the squash in olive oil. Roast in the oven for 20-30 minutes until golden brown and soft. Cool all the way.

Mix all the vegetables in a large bowl.

Make the dressing by mixing the yogurt, vinegar and honey. Whisk the dressing until smooth.

Pour the dressing over the salad. Toss and enjoy.

Nutrition Facts
Serving size About 4 cups
Amount Per Serving
Calories
185
Total fat
2.5 g
Saturated fat
0.5 g
Cholesterol
1 mg
Sodium
100 mg
Total carbohydrate
40 g
Protein
5 g
Nutritional details are an estimate and should only be used as a guide for approximation.

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