Foodie Crush · by Heidi Larsen★ 4.9 (14)
Mexican Chopped Salad Recipe
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 23%
CARBS 34G37% OF CAL
6G FIBER9G OTHER19G TOTAL SUGAR
FAT 23G57% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with roasted butternut squash, broccoli, radish, and a cotija cheese-cilantro topping. Crunchy, colorful, and satisfying for lunch or dinner.
mainmexicansalad🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 12 ounces butternut squash (, diced)
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 8 cups lacinato kale (, stems and veins removed and chopped)
- 2 cups shredded broccoli slaw
- 6 radishes (, very thinly sliced)
- 1/2 cup dried cranberries
- 1/3 cup pepitas or pumpkin seeds
- 1/3 cup Fire Roasted Poblano Ranch Dressing
- 3 ounces cotija cheese
- 1/4 cup cilantro leaves (, roughly chopped)
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 23%
CARBS 34G37% OF CAL
6G FIBER9G OTHER19G TOTAL SUGAR
FAT 23G57% OF CAL
6G SAT17G 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
- 10m
- Sodium
- 763mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 306mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 763MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.