Fall Salad
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Wholesome Yum · by Maya Krampf★ 5.0 (2)

Fall Salad

NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 22%
CARBS 37G35% OF CAL
8G FIBER14G OTHER16G TOTAL SUGAR
FAT 29G61% OF CAL
5G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant autumn salad with roasted butternut squash, kale, apples, pears, and goat cheese, dressed with maple tahini. Captures the flavors of fall in every bite.

sideamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 3-pound Butternut squash
  • 1 tbsp Olive oil
  • 1/4 tsp Garlic powder ((optional))
  • 1/4 tsp Sea salt
  • 1/8 tsp Black pepper
  • 6 cups Curly kale ((stems removed and chopped))
  • 1 large Apple ((cored and sliced thinly))
  • 1 large Pear ((cored and sliced thinly))
  • 3/4 cup Goat cheese ((crumbled))
  • 3/4 cup Pecans
  • 1/4 cup Tahini
  • 1/4 cup Olive oil
  • 1 1/2 tbsp Maple syrup
  • 2 tbsp Lemon juice
  • 1/2 tsp Sea salt ((to taste))
  • 1/4 tsp Black pepper ((to taste))
  • 2 tbsp Water ((as needed, see instructions))
PREP
10M
SODIUM
65MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.