The Forked Spoon · by Jessica Randhawa★ 4.8 (11)
Butternut Squash Salad Recipe
NUTRITION · PER SERVING50M COOK
CAL 34%·PRO 35%
CARBS 88G52% OF CAL
12G FIBER0G ADDED0G INTRINSIC43G OTHER33G TOTAL SUGAR
FAT 32G42% OF CAL
7G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A substantial salad with roasted butternut squash and quinoa, topped with cranberries, pumpkin seeds, and apple in a light vinaigrette. Autumn flavors and wholesome ingredients.
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View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash (peeled, seeded and chopped into small cubes)
- 1 tablespoon olive oil
- 1 cup uncooked quinoa
- 1¾ cup water
- ½ cup red onion (chopped)
- ½ cup dried cranberries
- ½ cup roasted pumpkin seeds
- 8 ounces arugula (or mixed greens)
- ½ cup feta cheese (crumbled)
- 1 medium apple (cored and thinly sliced)
- Cilantro (chopped (optional))
- ¼ cup olive oil
- ¼ cup warm water
- ½ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic (minced)
- salt + pepper (to taste)
At a glance
PER SERVING · TIME 50M
CAL 34%·PRO 35%
CARBS 88G52% OF CAL
12G FIBER0G ADDED0G INTRINSIC43G OTHER33G TOTAL SUGAR
FAT 32G42% OF CAL
7G SAT25G 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
- 20m
- Cook
- 30m
- Sodium
- 469mg
- Total sugar
- 33g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1453mg
- Calcium
- 282mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.