Butternut Squash and Apple Waldorf Salad
Recipe: #14341
September 22, 2014
Categories: Salads, Vegetable Salad, Squash, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, more
"Another news paper find"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (234.3 g)
- Calories 179.8
- Total Fat - 8.4 g
- Saturated Fat - 1.6 g
- Cholesterol - 3.4 mg
- Sodium - 34.8 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 4.4 g
- Sugars - 12.1 g
- Protein - 4.1 g
- Calcium - 86.5 mg
- Iron - 1.2 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring large pot of salted water to a boil. Add the squash and boil for 5-7 mins, or until just tender. be careful not to overcook. drain immediately and spread on a rimmed cookie sheet to cool completely.
Step 2
In a medium bowl, whisk together the yogurt , mayo, vinegar, chives, and rosemary
Step 3
Season with salt and pepper. gently stir in the apples, celery, walnuts, and cooled squash.
Tips
No special items needed.
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