Salads and Vegetables: Vegetable Dishes: Harvest Vegetable Platter with Orange-Walnut Sauce

A microwavable vegetable dish sure to warm up any party or meal.

Author: Walnut Marketing Board/California Walnut Commission - adapted by CalorieKing
Date: December 16, 2010

Suggestions: Sauce may be made up to 3 days ahead and refrigerated in sealed container. To reheat, microwave 2 minutes on HIGH and stir before serving.

Serves: 8 person(s)
Yield: 8 x 3/4 cup vegetables and 2 Tbsp sauce servings

Preparation Time: 30 mins
Cooking Time: 12 mins


    1 acorn squash (halved, seeded and cut into ¼-inch thick slices)
    2 cup broccoli florets and sliced stems
    2 cup cauliflower florets
    2 cup ¼-inch sliced carrots (4 to 6 medium carrots)
    1/3 cup reduced-fat buttery spread
    1/4 cup orange juice concentrate (1/4 to 1/3 cup)
    2 Tbsp Dijon mustard
    4 Tbsp minced green onion
    1/4 tsp red pepper flakes (optional)
    3/4 cup chopped California walnuts


    See microwave directions.

Microwave Directions:

    PLATTER: Arrange acorn squash slices in overlapping pattern around the outside edge of a large microwave-safe platter. Arrange a row of broccoli next to the squash, then a row of cauliflower. Place sliced carrots in the center. Cover with plastic wrap, venting one corner.

    Microwave on HIGH 8 to 10 minutes, turning twice, until vegetables are tender but still crisp. Let stand 5 minutes. Pour off any liquid from platter.

    SAUCE: Place buttery spread, orange juice concentrate, mustard, green onion, and red pepper flakes in a 4 cup glass measure. Microwave on HIGH for 2 minutes or until butter is melted. Add walnuts and stir until combined.

    Pour walnut sauce over vegetables and serve.

Nutritional Information
(Per Serving)

Calories:167 cals
Kilojoules:706 kJ
Fat:10.8 g
Carbohydrates:16.5 g
Protein:3.8 g
Cholesterol:0.0 mg
Sodium:185 mg
Saturated Fat:1.7 g
Fiber:3.8 g
Calcium:60.0 mg
Total Sugars:6.1 g

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