Dinner ready in just 30 minutes! Squash, fruits and nuts come together in this berry salad – a flavorful meal!
Autumn Harvest Salad
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 7
Ingredients
- 1 small butternut squash (1 pound)
- 2 firm ripe pears
- 1 tablespoon margarine or butter, melted
- 3 cups finely chopped red cabbage
- 1 small Granny Smith apple, chopped
- 1/4 cup chopped walnuts, toasted
- 1/2 cup raspberry or regular vinaigrette dressing
Instructions
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Step1Set oven control to broil. Spray broiler pan rack with cooking spray. Peel squash. Cut squash crosswise into 1/2-inch slices; remove seeds. Cut pears lengthwise into 8 pieces; cut out cores. Brush squash and pears with margarine. Place squash on rack in broiler pan.
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Step2Broil with tops 2 to 3 inches from heat 4 minutes; turn. Add pears, cut sides up, to rack. Broil 3 to 4 minutes or until squash and pears are tender.
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Step3Place cabbage on large platter. Top with squash and pears. Sprinkle with apple and walnuts. Drizzle with dressing.
Nutrition
290
Calories
20g
Total Fat
3g
Protein
29g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 180
- Total Fat
- 20g
- Saturated Fat
- 3g
- Cholesterol
- 5mg
- Sodium
- 280mg
- Total Carbohydrate
- 29g
- Dietary Fiber
- 5g
- Protein
- 3g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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