Because salad doesn't have to be boring!
Butternut Squash, Date, and Cranberry Salad
Serves 1
Time: 5 minutes
Ingredients:
2 cups spring mix
1 cup steamed butternut squash cubes
1/4 cup cooked millet
1/4 cup chopped dates
1/4 cup dried cranberries
1 tablespoon pumpkin seeds
1/4 cup crumbled goat cheese
2 tablespoons creamy balsamic yogurt dressing
Directions:
For the butternut squash, put a medium pot of salted water on to boil. Peel the squash, discard the seeds, and chop into bite-sized pieces. Pour into the boiling water and allow to cook until soft, 15-20 minutes. Drain and rinse in cold water. Will keep in the refrigerator for 4-5 days. One medium squash yields 4 servings.
For the millet, follow the directions on the package.
Mix the ingredients together and eat!
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