Choosing Chia · by Jessica Hoffman★ 5.0
Butternut Squash Kale Salad
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 18%
CARBS 42G39% OF CAL
8G FIBER0G ADDED0G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 27G56% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted butternut squash salad with kale, quinoa, chickpeas, and a maple-mustard dressing. It's hearty, slightly sweet, and perfect for autumn meals.
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View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups butternut squash, peeled and cut into cubes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can chickpeas (14oz)
- 1 tbsp olive oil
- 1/2 tsp paprika
- 2 cups cooked quinoa
- 4 cups chopped kale
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp minced garlic
- 1 tsp dijon mustard
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 18%
CARBS 42G39% OF CAL
8G FIBER0G ADDED0G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 27G56% OF CAL
4G SAT22G 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
- 15m
- Cook
- 30m
- Sodium
- 384mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 598mg
- Calcium
- 133mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.