Cranberry Roasted Butternut Persimmon Salad with Fried Goat Cheese.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm and cool salad featuring roasted butternut squash and persimmons over greens, with fried goat cheese, candied pecans, and a maple vinaigrette. Sweet, savory, and textured.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups cubed butternut squash (or a mix of butternut and delicata)
- 1/2 cup plus 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cayenne
- kosher salt and pepper
- 1/2 cup dried cranberries
- 3/4 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1 ounce log cut cheese (sliced into 1/4 inch rounds, 10)
- 1/3 cup buttermilk (or 1 egg beaten)
- 1/3 cup panka bread crumbs
- 6 cups mixed greens
- 3 persimmons (quartered)
- 1/2 cup toasted pecans
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 263mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 686mg
- Calcium
- 126mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.