This ad will not print with your recipe
Print Options
Font Size
EatingWell
Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar
Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there's no reason to save it for holidays--serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey.
Carolyn Casner

Ingredients
Directions
Nutrition Facts
Serving Size:
1 1/4 cups Per Serving:
185 calories; protein 4.5g; carbohydrates 16g; dietary fiber 4g; sugars 5.3g; fat 12.5g; saturated fat 2.5g; cholesterol 7mg; vitamin a iu 11195.1IU; vitamin c 32.1mg; folate 23mcg; calcium 147.5mg; iron 2.6mg; magnesium 76.2mg; potassium 315.3mg; sodium 254.9mg; thiamin 0.1mg; added sugar 1g.
Exchanges:
2 fat, 1/2 high-fat protein, 1/2 starch, 1/2 vegetable
This ad will not print with your recipe
Ads will not print with your recipe Advertisement