Butternut Squash & Pomegranate Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and pomegranate seeds tossed with greens, cheese, and pumpkin seeds in a honey-mustard vinaigrette. A colorful, seasonal side dish that balances sweet, tart, and savory.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ butternut squash (1.23 lb | 560 grams)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 6 cups green of choice (15.87 oz | 450 grams)
- 1 cup pomegranate seeds (8.35 oz | 237 grams)
- ⅓ cup crumbled feta cheese (1-2 oz | 50 grams)
- ¼ cup pumpkin seeds (1.05 oz | 30 grams)
- ¼ cup extra virgin olive oil (2.02 fl. oz | 60 ml)
- 1 tablespoons honey
- Juice of 1 lemon
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh chopped parsley
- A pinch of sea salt
- A pinch of black pepper
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 413mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 724mg
- Calcium
- 141mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.