Salads and Vegetables: Salads: Apple, Squash and Coconut Salad

This unusual flavor combination makes a salad with a difference!

Author: Fresh Finesse
Date: November 15, 2007

Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 10 mins


    1 butternut squash, peeled and cut into cubes
    3 red apples, diced
    1 3/4 oz cashews, toasted
    1 Tbsp freshly chopped coriander
    1/4 cup shredded coconut, toasted
    1 tsp grated ginger
    1 cup lowfat coconut milk (preferably 98.5% fat free)
    1/2 cup lemon juice
    2 tsp low-sodium soy sauce


    Steam, boil or microwave squash cubes until tender. Combine squash, apples, cashews, coriander and coconut in a serving bowl.

    Place ginger, coconut milk, lemon juice and soy sauce in a separate bowl. Mix well. Pour dressing over salad. Toss well to combine.


    Serve as an accompaniment to grilled or baked chicken or fish.

    Serving suggestion is not included in nutritional information.

Nutritional Information
(Per Serving)

Calories:296 cals
Kilojoules:1,230 kJ
Fat:12.0 g
Carbohydrates:27.0 g
Protein:11.0 g
Cholesterol:3.0 mg
Sodium:336 mg
Saturated Fat:5.0 g
Fiber:6.0 g
Calcium:31.5 mg
Total Sugars:27.0 g

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