Butternut Squash Salad with Whole30 Poppy Seed Dressing {Paleo, Vegan, Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash with kale, brussels sprouts, pecans, apples, and cranberries, tossed in a creamy poppy seed dressing made from dates and almond milk. Nutritious and compliant with multiple dietary restrictions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 Medjool dates (softened)
- 1/4 cup apple cider vinegar
- 3 Tbsp almond milk (unsweetened)
- 1/2 tsp stone ground mustard
- 1/2 tsp onion powder
- 1/2 tsp fine sea salt
- 1/2 cup avocado oil or light flavored olive oil
- 1/2 Tbsp poppy seeds
- 5 cups butternut squash (peeled and cubed to 3/4” pieces)
- 1 1/2 Tbsp avocado oil (+ sea salt for roasting)
- 4 cups kale (chopped)
- 1 Tbsp avocado oil ( + sea salt, for massaging)
- 2 cups Brussels sprouts (shredded)
- 1 1/2 cups pecan halves
- 1 tsp coconut oil (+ sea salt, to taste, for toasting)
- 1/2 cup dried cranberries (fruit-sweetened for Whole30)
- 1 large apple (or 2 small, diced (I used honey crisp))
At a glance
PER SERVING · TIME 50M
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
- 458mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 610mg
- Calcium
- 92mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 458MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.