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.



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


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.

Social media & sharing icons powered by UltimatelySocial