Link to

Salad Recipes

Almond & walnut salad
Black bean
Brocolli & walnut salad
Brrr fruit
Butternut apple
Carrot raisin
Chicken BLT
Cottage cheese potato
Cuban chicken
Five bean
Frito bean
Greek lentil
Green bean
Grilled bell pepper
Light fruit
Light pasta
Low-cal potato
Mandarin avocado
Mayan potato
Mint fig
Mint potato
Radicchio & pear
Seafood potato
South pacific beef
Spinach chicken
Sweet potato
Wild rice


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes


Roasted Butternut and Apple Salad on a bed of Bitter Greens

From the book
Passionate Vegetarian by Crescent Dragonwagon, Robbin Gourley

Serves 4 to 6


  • 1 large butternut squash, about 1 pound, halved, seeded, and peeled
  • Cooking spray (optional)
  • 2 teaspoons tamari or shoyu soy sauce
  • 1 teaspoon olive oil
  • About 1 1/2 teaspoons honey
  • Honeyed Red-Wine Vinaigrette (recipe follows)
  • 8 to 10 cups assorted salad greens, half mild (oakleaf, romaine, and/or Boston lettuces) and half bitter or pungent (arugula, watercress, curly endive), well washed and dried
  • 1 to 2 cups very thinly sliced green cabbage
  • 1/2 cup cilantro leaves, chopped medium-fine
  • 1 sweet, crisp apple, such as Galla, peel on, diced into 1/3 inch pieces
  • 2 to 3 tablespoons toasted sesame seeds, or chopped, toasted pecans, toasted pumpkin seeds, or - best yet - tamari-roasted pumpkin seeds (optional)


  1. Preheat the oven to 400 F.
  2. Place 4 to 6 salad plates in the freezer to chill.
  3. Cut the peeled squash into 1/2-inch dice.
  4. Place the cut-up butternut squash on a large nonstick baking sheet or one that has been sprayed with cooking spray.
  5. Toss the squash with the soy sauce and oil and bake until the squash pieces are lightly browned, slightly shriveled-looking and semi crisp on the outside and barely tender all the way through, 20 to 30 minutes.
  6. The squash should definitely keep its shape.
  7. Remove the squash from the oven, keeping the oven on.
  8. Immediately drizzle a little honey over the squash, toss and return to the oven.
  9. Bake 5 to 10 minutes more, until the squash is all browned.
  10. Remove from the oven and let cool to room temperature.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved