Harvest Salad with Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A harvest salad of roasted butternut squash, pear, pecans, pomegranate, and goat cheese dressed with balsamic vinaigrette. Sweet and savory with satisfying crunch, it's ideal for fall and holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 ounce bag, Lettuce Spring Mix
- 2 red pears (sliced)
- 1 1/2 c. cubed butternut squash (roasted and cooled)
- 1 green onion (chopped)
- 1/3 c. pomegranate seeds
- 1/3 c. candied pecans (you can find these in the baking section)
- 1 oz. about 1 1/2 Tbsp. goat cheese crumbles
- 1/4 c. olive oil
- 1/4 c. balsamic vinegar
- 3 Tbsp. honey
- salt and pepper to taste
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 282mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.