Soup Your way to a Healthy Weight

Maple Harvest Salad boasts the tastes of the fall season. Make it a meal by pairing with soup like, hearty Progresso.

Author: Diane Boyd
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: soup and salad

Ingredients

Scale

for the roasted butternut squash

butternut squash cut into 1/2 inch cubes, 4 cups
1 tablespoon olive oil
salt and pepper to taste

for the salad

Romaine, 4 cups torn
1 cup cottage cheese,
1 green apple, chopped
1 tablespoon dried cranberries
2 tablespoons walnuts, chopped

for the maple vinaigrette

2 tablespoons balsamic vinegar
2 tablespoons canola oil
2 teaspoons maple syrup
2 teaspoons brown mustard
1/8 teaspoon salt
black pepper to taste

Instructions

For the roasted sqaush, preheat oven to 400 degrees F. Toss cube squash with oil . Spread on baking sheet lined with foil or parchment paper.Bake for 20- 30 minutes, tossing once or twice during baking.

For the salad. Arrange salad greens on dish, top with remaining ingrendients.

For the vinaigrette. Mix ingredients together in a small prep bowl and drizzle over salad.

Find it online: https://capefearnutrition.com/2017/02/03/soup-your-way-to-a-healthy-weight/