Skinnytaste · by Gina Homolka★ 5.0 (2)
Harvest Kale Salad with Roasted Winter Squash
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 11%
CARBS 30G45% OF CAL
10G FIBER0G ADDED10G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 17G57% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of massaged kale topped with roasted winter squash, pomegranate seeds, and pecans, dressed with a light maple balsamic vinaigrette. Fresh, nutritious, and naturally sweet.
mainamericansalad🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freepaleoveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 acorn squash
- olive oil spray
- kosher salt
- pinch cinnamon
- 4 cups thin-sliced kale (I prefer Lacinto, be sure to remove stem)
- 1/2 tbsp olive oil
- 1/4 cup pecans (toasted)
- 3 tbsp pomegranate seeds
- 1 tsp olive oil
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp dijon mustard (use Annies for whole30)
- 1 tsp pure maple syrup (omit whole30 and add more oil)
- pinch of salt
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 11%
CARBS 30G45% OF CAL
10G FIBER0G ADDED10G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 17G57% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1046mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 963mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1046MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.