Skinnytaste · by Gina Homolka★ 5.0 (6)
Butternut Squash Salad with Brussels Sprouts and Pears
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 9%
CARBS 20G44% OF CAL
6G FIBER2G ADDED6G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 11G54% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy fall salad of roasted butternut squash, shaved Brussels sprouts, pears, and pomegranate with candied pecans and Gorgonzola, dressed in maple-Dijon vinaigrette. Perfect for holidays.
sideamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 cups cubed butternut squash
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds Brussels sprouts (trimmed and thinly sliced)
- 1 red pear (cored and thinly sliced)
- ½ cup pomegranate arils
- ⅓ cup gorgonzola cheese (crumbled (or goat cheese, blue cheese))
- ¼ cup pecans
- 5 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 3 tablespoons champagne vinegar or apple cider vinegar
- ½ tablespoon Dijon mustard
- 2 tablespoons minced shallot
- 1 clove garlic (grated)
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 9%
CARBS 20G44% OF CAL
6G FIBER2G ADDED6G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 11G54% OF CAL
2G SAT9G 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
- 20m
- Sodium
- 174mg
- Total sugar
- 8g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 537mg
- Calcium
- 66mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.