Salad greens with acorn squash
Looking for ways to use winter squash? Here's a fast and easy recipe with flavor and crunch. It works with acorn or butternut squash.
Nutrition Facts
Serving Size: 1 cup greens and 1/2 cup squash
Calories: 210
Serving size
1 cup greens and 1/2 cup squash
Calories
210
Monounsaturated fat
3 g
Saturated fat
1 g
Total fat
6 g
Sodium
18 mg
Cholesterol
0 mg
Dietary fiber
4 g
Protein
3 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 2 small acorn squash (about 2 pounds total)
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 4 cups leaf lettuce, such as spring mix
- 2 tablespoons sunflower seeds
- 4 teaspoons honey
Directions
Pierce the squash several times with a sharp knife to allow steam to escape during cooking. Microwave each squash on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.
Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Remove the pulp of the squash and put it into a mixing bowl. Repeat with the other squash. There should be about 2 cups of pulp. Sprinkle squash with the brown sugar and add the olive oil. Mix until smooth. Set aside to cool slightly.
Divide the lettuce among 4 salad plates. Top each with 1/2 cup of the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey. Serve immediately.
