Eat Yourself Skinny · by Kelly Gellner★ 5.0 (3)
Butternut Squash and Arugula Salad
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 14%
CARBS 31G55% OF CAL
7G FIBER1G ADDED5G INTRINSIC18G OTHER6G TOTAL SUGAR
FAT 10G39% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad of roasted butternut squash with arugula, white beans, corn, red onion, fresh basil, and a rich balsamic vinaigrette. Substantial and flavorful enough to serve as a light main or elegant side.
sideamericansaladbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lb. butternut squash
- 1 Tbsp olive oil
- 1 15.5 oz can cannellini beans, drained and rinsed
- 2 cups fresh corn kernels
- 1/2 small red onion (sliced)
- 1/2 cup chopped fresh basil
- 3 cups arugula
- 2 Tbsp balsamic vinegar
- 1/4 cup olive oil
- 1 large shallot (minced)
- 1 tsp. garlic (minced)
- 1/2 Tbsp organic brown sugar
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 14%
CARBS 31G55% OF CAL
7G FIBER1G ADDED5G INTRINSIC18G OTHER6G TOTAL SUGAR
FAT 10G39% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 94mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 649mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.