Butternut Squash Salad (Easy)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired kale salad with roasted butternut squash, cranberries, and goat cheese in a balsamic vinaigrette. Warm roasted vegetables paired with fresh greens make this a satisfying side or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 3-pound Butternut squash ((peeled and cut into 1-inch cubes, ~4 cups))
- 2 tbsp Olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 cup Olive oil
- 2 tbsp Balsamic vinegar
- 1/2 tsp Garlic powder
- 1/4 tsp Sea salt ((to taste))
- 1/8 tsp Black pepper ((to taste))
- 5 cups Curly kale ((thick stems removed, chopped; ~5 oz with stems, ~3 oz after removing stems))
- 3/4 cup Goat cheese ((crumbled))
- 1/2 cup Dried cranberries
- 1/4 cup Hemp hearts
At a glance
PER SERVING · TIME 45M
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
- 51mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 893mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 51MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.