This is the main content.
Butternut Squash Salad
Recipes
Butternut Squash Salad
6 servings
10 minutes total

Ingredients

  • 2 (11 oz) packages diced fresh butternut squash
  • 3 tablespoons fresh Italian parsley
  • ½ cup diced red onions
  • ½ cup dried cranberries
  • ½ cup pepitas (or sunflower seeds)
  • ½ cup Vidalia onion dressing

Steps

    1. Cook squash following package instructions. Let stand to cool. Chop parsley finely.
    2. Place squash in salad bowl; add remaining ingredients and toss to coat. Serve warm or chilled.
    Chef's Tip: Layer salad in large bowl in this order: dressing, parsley, pepitas, dried cranberries, onions, and squash By layering the salad in advance, then tossing, the dressing won't break down all the fresh ingredients and make them soggy. It also means you can put this salad on the table in a snap.

Amount per ⅙ recipe serving: Calories 240, Total Fat 12g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 125mg, Total Carb 29g, Fiber 5g, Sugars 18g, Protein 4g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%