Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Butternut Squash Salad
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 17%
CARBS 26G30% OF CAL
4G FIBER10G ADDED5G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 27G68% OF CAL
6G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and kale dressed with a vinaigrette, topped with candied walnuts, pomegranate, and goat cheese. A colorful, seasonal side.
sideamericansalad🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups butternut squash (peeled, seeded and cut into ½-inch pieces, 1 small squash)
- 1 tablespoon olive oil
- salt and pepper
- 1 tablespoon unsalted butter
- 2 tablespoons honey
- ¼ teaspoon cinnamon
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 cup walnuts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 6 cups chopped kale
- ½ cup pomegranate seeds
- 4 ounces goat cheese
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 17%
CARBS 26G30% OF CAL
4G FIBER10G ADDED5G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 27G68% OF CAL
6G SAT20G 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
- 25m
- Cook
- 30m
- Sodium
- 336mg
- Total sugar
- 15g
- Added sugar
- 10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 128mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.