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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Easy Everyday Low Carb Ingredients:
1 lb butternut squash, peeled and cut in 1/2 inch slices |
1 tablespoon olive oil |
1/4 cup vegetable broth |
1 tablespoon fresh sage, snipped |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
6 cups salad greens |
1 medium apple, cored and cut in bite sized pieces |
1/2 medium red onion, thinly sliced |
2 ounces goat cheese, crumbled |
3 tablespoons balsamic vinegar |
3 tablespoons olive oil |
1 tablespoon fresh sage, snipped |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. In a large skillet cook squash in hot oil over medium heat about 5 minutes or until squash is golden brown, turning slices occasionally.
2. Add broth, sage, salt and pepper.
3. Cook, covered, for 5 minutes more or until squash is just tender, turning slices once or twice.
4. In a large salad bowl toss greens with apple and onion; set aside.
5. Make sage vinaigrette by combining all of the dressing ingredients in a jar and shaking well.
6. Drizzle vinaigrette over greens and toss gently.
7. Remove squash from the pan with a slotted spoon and place on salad greens.
8. Sprinkle with cheese and serve.
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