Butternut Squash Salad
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (75)

Butternut Squash Salad

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 18%
CARBS 43G43% OF CAL
8G FIBER0G ADDED0G INTRINSIC17G OTHER18G TOTAL SUGAR
FAT 24G55% OF CAL
5G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A substantial salad of roasted butternut squash, pomegranate seeds, and goat cheese on greens, dressed with a warm cumin and date vinaigrette. Works as a main or hearty side.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 small butternut squash (peeled, seeded, and cubed)
  • ½ to 1 teaspoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper (less if sensitive to spice)
  • 6 cups loose-packed spring mix greens
  • 2 ounces goat cheese (torn into smaller pieces)
  • 2 Medjool dates (pitted and diced)
  • ¼ cup pomegranate seeds
  • ¼ cup pistachios (toasted and crushed)
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 Medjool date (pitted)
  • ½ garlic clove
  • ⅛ teaspoon ground cumin
  • 3 to 5 tablespoons water (as needed to blend)
PREP
20M
SODIUM
132MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.