Food Faith Fitness · by Jillian Mead★ 4.5 (2)
Butternut Squash Salad
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 14%
CARBS 43G34% OF CAL
7G FIBER0G ADDED0G INTRINSIC17G OTHER20G TOTAL SUGAR
FAT 37G66% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad with roasted butternut squash, tart cranberries, crunchy walnuts, and feta cheese on mixed greens. Warm and satisfying.
mainamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup extra-virgin olive oil
- 8 cups mixed salad greens
- ¼ cup dried cranberries
- ¼ cup chopped walnuts (toasted)
- ¼ cup feta cheese (crumbled)
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 14%
CARBS 43G34% OF CAL
7G FIBER0G ADDED0G INTRINSIC17G OTHER20G TOTAL SUGAR
FAT 37G66% OF CAL
6G SAT31G 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
- 422mg
- Total sugar
- 20g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1063mg
- Calcium
- 158mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.