Emily Bites · by Emily Bites★ 5.0 (2)
Butternut Squash Quinoa Salad
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 16%
CARBS 36G58% OF CAL
5G FIBER0G ADDED0G INTRINSIC26G OTHER5G TOTAL SUGAR
FAT 9G33% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright quinoa and roasted butternut squash salad with creamy goat cheese and citrus vinaigrette. Fresh and clean-tasting, it works as a side or light main course.
sideamericansaladgrain bowl🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 lb cubed uncooked butternut squash (cut into ½” cubes)
- 1 tablespoon + 2 teaspoons olive oil (divided)
- Sea salt (to taste)
- 3 cups cooked quinoa (room temperature (I used a mixture of white and red))
- 2 oz crumbled goat cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh squeezed orange juice
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 16%
CARBS 36G58% OF CAL
5G FIBER0G ADDED0G INTRINSIC26G OTHER5G TOTAL SUGAR
FAT 9G33% OF CAL
3G SAT7G 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
- 25m
- Sodium
- 41mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 500mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.