Wquah And Chard Salad With Bacon Vinaigrette

Ingredients

1 2/3 c. sliced Fuji Apple

1 Tbsp. lemon juice

8 ounces Swiss chard leaves, thinly sliced

1 Tbsp. butter

4 1/2 c. (1/4-in) cubed peeled butternut squash (abt. 1 1/2 lbs.)

1/4 tsp. salt

1/3 tsp. freshly ground black pepper, divided

3 Tbsp. maple syrup (I used sugar free)

Vinaigrette:

2 bacon slices, cut crosswise into 1/2 in. thick pieces

8 oz. wild mushrooms, halved

2 garlic cloves, minced

3 Tbsp. apple cider vinegar

1/4 c. fat-free less-sodium chicken broth

remaining ingredient:

3 Tbsp. walnuts, toasted and coursely chopped

October 2008, Cooking Light P. 91

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