Fall Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasonal salad with roasted butternut squash, crisp greens, apples, and pumpkin seeds, dressed in maple balsamic vinaigrette. A satisfying autumn meal with warm roasted vegetables and bright fresh elements.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon extra virgin olive oil
- 1 cup diced butternut squash
- 1/2 teaspoon salt
- 8 cups mixed greens (, chopped fine)
- 1 apple (,chopped)
- 1/4 cup dried cranberries (, more if desired)
- 1/4 - 1/2 cup pumpkin seeds ((could sub for pecans))
- 2-3 Tablespoons feta or goat cheese
- 1/4 cup virgin olive oil
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons 100% maple syrup
- 1 teaspoon dijon mustard
- 1/4 cup mayo or greek yogurt ((for a creamier dressing))
At a glance
PER SERVING · TIME 20M
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
- Sodium
- 505mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 85mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.