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Debbie's Roasted Butternut Squash Salad |  Vegetable/Fruit Day

makes 3 servings - each serving uses ½ cup of your daily fruit allowance and 8 oz of your daily vegetable allowance

Ingredients
  • 1 small butternut squash, cut in bite sized cubes
  • ½ sweet onion (Texas or Vidalia), diced in big chunks
  • 6 oz greens (romaine or spinach), chopped
  • 1 ½ cups blueberries
  • salt, to taste
  • pepper, to taste
  • curry powder, to taste
  • 1 ½ tsp Good Seasons Garlic & Herb dry salad dressing mix
  • 3/8 tsp xanthan gum
  • 3 squirts lemon juice
  • 12 TBSP water
  • PAM or other zero-calorie cooking spray
Directions
  • preheat oven to 400°
  • line baking sheet with parchment paper
  • spread cubed squash and diced onion in a single layer on baking sheet
  • lightly spray with PAM
  • season to taste with salt, pepper and curry powder
  • bake approx 30 mins, until squash is fork tender, making sure squash does not burn
  • dressing:
    • in a small bowl, combine Good Seasons and xanthan gum
    • add lemon juice and water, mixing well
  • toss greens with half the dressing
  • divide greens into 3 servings and put on plates
  • top each plate of greens with roasted butternut squash mixture and blueberries
  • drizzle remaining salad dressing on top
  • enjoy!
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