From Our Hearts to Your Hands
Harvest Squash Salad
NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 31%
CARBS 73G51% OF CAL
10G FIBER23G OTHER40G TOTAL SUGAR
FAT 28G45% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A harvest salad of roasted squash and kale with pomegranate seeds, goat cheese, and roasted almonds, dressed in an almond butter vinaigrette. Nutty and balanced.
sidesalad🍪 sheet pangluten freevegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium sized acorn squashes
- 1 tablespoon dijon mustard
- ½ cup honey
- ½ cup almond butter
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 small baguette or sourdough loaf, cubed
- Oil-based cooking spray
- 1 bunch kale, massaged
- 1 pomegranate (or 1 container of pomegranate seeds)
- ¼ cup soft goat cheese
- 1 cup Blue Diamond Honey Roasted Almonds
At a glance
PER SERVING · TIME 45M
CAL 28%·PRO 31%
CARBS 73G51% OF CAL
10G FIBER23G OTHER40G TOTAL SUGAR
FAT 28G45% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 45m
- Sodium
- 439mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1047mg
- Calcium
- 265mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.