Cooking Classy · by Jaclyn★ 5.0 (7)
Butternut Squash Spinach Salad
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 13%
CARBS 24G26% OF CAL
5G FIBER0G ADDED0G INTRINSIC7G OTHER12G TOTAL SUGAR
FAT 30G73% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired salad of roasted butternut squash, fresh spinach, pomegranate, goat cheese, and pecans with a red wine vinaigrette. Bright, nutty, and seasonal, it works as a side or light meal.
sideamericansalad🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
- 1 1/2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 cup chopped pecans, (toasted)
- 10 oz baby spinach
- 1 1/4 cups pomegranate arils
- 4 oz goat cheese or feta, (crumbled)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 Tbsp minced shallot
- 2 1/2 Tbsp honey
- 1 Tbsp dijon mustard
- 1 tsp fresh thyme leaves
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 13%
CARBS 24G26% OF CAL
5G FIBER0G ADDED0G INTRINSIC7G OTHER12G TOTAL SUGAR
FAT 30G73% OF CAL
5G 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
- 25m
- Sodium
- 269mg
- Total sugar
- 12g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 630mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.