Name: Squash and Cranberry Salad
Ingredients: 2 cups butternut squash, peeled, seeded, and cut into1/2-inch chunks; 1/2 cup extra virgin olive oil; 2 tbsp agave nectar; 1 1/4 tsp sea salt; 1 tsp freshly ground black pepper; 1 5-ounce bag baby greens; 1/4 cup dried cranberries; 1/4 cup pecan halves, lightly chopped; 1/4 cup crumbled goat cheese; 3 tbsp white wine vinegar; 2 tsp whole grain Dijon mustard; 1 tbsp freshly snipped chives

Squash and Cranberry Salad Recipe Good for Macular Degeneration

Squash and Cranberry Salad

A good source of carotenoids, vitamins A, B6, C, and folate, butternut squash is also rich in phytochemicals, which convert into antioxidants, thought not only to help prevent macular degeneration, but also to reduce the risk for certain cancers and cardiovascular problems. This is a pretty salad that offers a colorful change of pace with its roasted squash, goat cheese, pecans, and cranberries.

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Course Salad

Servings

Calories 360 kcal

Ingredients

2 cups butternut squash, peeled, seeded, and cut into1/2-inch chunks
1/2 cup extra virgin olive oil
2 tbsp agave nectar
1 1/4 tsp sea salt
1 tsp freshly ground black pepper
1 5-ounce bag baby greens
1/4 cup dried cranberries
1/4 cup pecan halves, lightly chopped
1/4 cup crumbled goat cheese
3 tbsp white wine vinegar
2 tsp whole grain Dijon mustard
1 tbsp freshly snipped chives

Instructions

Preheat the oven to 350°F. In a mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, the agave nectar, and 1 teaspoon each of the salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake until tender and golden, 20 to 25 minutes, tossing after 10 minutes. Set aside to cool.
Assemble the baby greens, cranberries, pecans, and goat cheese in a salad bowl. Top with the butternut squash. In a small bowl, whisk together the remaining olive oil, vinegar, mustard, chives, ¼ teaspoon salt, and extra pepper into a vinaigrette and toss with the salad. Serve immediately.

Notes

Recipe from Eat Right For Your Sight: Simple Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration, BY JENNIFER TRAINER THOMPSON AND JOHANNA M. SEDDON, MD copyright © American Macular Degeneration Foundation, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Nutrition

Serving: 1cupCalories: 360kcalProtein: 4gFat: 30gSaturated Fat: 5gSodium: 260mgFiber: 4gVitamin A: 10343IUVitamin C: 6mgVitamin D: 3IUVitamin E: 13IUZinc: 1mgBeta-carotene: 37774μgLutein and zeaxanthin: 5000μg

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