Eating Bird Food · by Brittany Mullins★ 4.4 (15)
Harvest Fall Salad
NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 31%
CARBS 62G38% OF CAL
11G FIBER23G OTHER28G TOTAL SUGAR
FAT 40G56% OF CAL
8G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy autumn salad of roasted kabocha squash, baby kale, and pumpkin seeds with tangy apple cider vinegar dressing and crumbled feta. Light yet substantial.
mainamericansalad🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 cups baby kale ()
- ½ medium kabocha squash
- 1 teaspoon olive oil
- 2 Tablespoons dried cranberries
- ¼ cup pumpkin spiced pepitas
- ¼ cup crumbled feta
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon fresh orange juice
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon garlic (minced)
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt (more if needed)
- ¼ teaspoon freshly ground black pepper (more if needed)
At a glance
PER SERVING · TIME 40M
CAL 32%·PRO 31%
CARBS 62G38% OF CAL
11G FIBER23G OTHER28G TOTAL SUGAR
FAT 40G56% OF CAL
8G SAT32G 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
- 301mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2609mg
- Calcium
- 381mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.