Hearty Roasted Butternut Squash & Apple Salad
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Cookie and Kate · by Cookie and Kate★ 4.8

Hearty Roasted Butternut Squash & Apple Salad

NUTRITION · PER SERVING80M COOK
CAL 30%·PRO 21%
CARBS 88G58% OF CAL
14G FIBER49G OTHER24G TOTAL SUGAR
FAT 29G43% OF CAL
3G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty fall salad with roasted butternut squash, apples, wheat berries, arugula, and maple-cinnamon pecans in a ginger dressing. Filling and seasonal.

mainsaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup hard white wheat berries, rinsed (or your whole grain of choice—farro would be a great substitute; gluten-free options include quinoa or sorghum)
  • 1 Granny smith apple, cored and sliced into 1/2” wide wedges
  • One small (2 to 2 1/2 pounds) butternut squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt, plus more for sprinkling
  • 5 ounces baby arugula (about 5 cups, packed)
  • ⅓ cup dried cranberries
  • 1/2 cup pecan pieces (or roughly chopped whole pecans)
  • 2 teaspoons maple syrup
  • Pinch of ground cinnamon
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
PREP
20M
SODIUM
435MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.