Butternut Squash and Apple Waldorf Salad
Created by ssej1078 on September 22, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 7m
- Recipe #14341
Ingredients
- 1 pound butternut squash (peeled and cut into 1/2 inch chunks)
- 1/2 cups Greek yogurt (plain)
- 1/4 cup reduced-fat mayonaisse
- 2 tablespoon cider vinegar
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh rosemary, finely minced
- Kosher salt and ground black pepper
- 3 Granny Smith apples apples (tart)
- 3 celery ribs
- 1/2 cup chopped walnuts (toasted)
How to Make
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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.
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Step 2: In a medium bowl, whisk together the yogurt , mayo, vinegar, chives, and rosemary
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Step 3: Season with salt and pepper. gently stir in the apples, celery, walnuts, and cooled squash.
Nutritional Facts
- 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