Eat Yourself Skinny · by Kelly Gellner★ 5.0 (5)
Fig Salad with Roasted Butternut Squash
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 9%
CARBS 41G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC11G OTHER24G TOTAL SUGAR
FAT 15G45% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad with roasted butternut squash, fresh figs, candied pecans, arugula, and goat cheese dressed in balsamic vinaigrette. Warm, nutty, and elegant enough for entertaining.
mainamericansalad🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 2 lb butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- Pinch of cayenne pepper
- Salt and pepper (to taste)
- 6 to 7 cups arugula
- 6 to 8 fresh figs (quartered)
- 1/3 cup goat cheese (crumbled)
- 1/4 cup pecans
- 1/4 cup dried cranberries
- maple balsamic herb dressing
- Sprinkle with fresh thyme
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 9%
CARBS 41G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC11G OTHER24G TOTAL SUGAR
FAT 15G45% OF CAL
3G SAT12G 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
- 10m
- Cook
- 30m
- Sodium
- 228mg
- Total sugar
- 24g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 740mg
- Calcium
- 104mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.