Butternut Squash Salad
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Budget Bytes · by Beth Moncel★ 4.9 (9)

Butternut Squash Salad

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 11%
CARBS 41G43% OF CAL
6G FIBER0G ADDED0G INTRINSIC16G OTHER19G TOTAL SUGAR
FAT 24G57% OF CAL
4G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful salad of roasted butternut squash, tender greens, cranberries, pecans, and goat cheese tossed with a maple Dijon vinaigrette. Sweet, nutty, and satisfying, it works as a light lunch or dinner side that's substantial enough to stand alone.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 lbs. butternut squash ($1.78)
  • 1 Tbsp olive oil ($0.13)
  • 1 pinch salt ($0.01)
  • 1 pinch pepper ($0.01)
  • 1/4 cup olive oil ($0.52)
  • 2 Tbsp maple syrup ($0.64)
  • 2 Tbsp apple cider vinegar ($0.15)
  • 1 tsp Dijon mustard ($0.02)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 4 cups spring mix ($1.75)
  • 1/4 cup dried cranberries ($0.27)
  • 1/4 cup chopped pecans ($0.59)
  • 1 oz. goat cheese ($0.50)
PREP
15M
SODIUM
291MG
ESTIMATE
COMPLETE

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