Cooked & Loved · by Irena Macri★ 5.0 (1)
Roast Pumpkin & Beetroot Salad With Maple Walnuts
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 17%
CARBS 49G39% OF CAL
10G FIBER11G ADDED10G INTRINSIC18G OTHER21G TOTAL SUGAR
FAT 34G61% OF CAL
4G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted pumpkin and beets topped with cinnamon-maple walnuts. Earthy and slightly sweet, it works as a light main or sturdy side.
mainmediterraneansalad🍳 skillet🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 1/2 Butternut squash (or Kabocha pumpkin, peeled and diced into cubes)
- 1.5 teaspoons fennel seeds (cumun seeds will also work well)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 medium beets (cooked, sliced into wedges or cubes)
- 1 tablespoon apple cider vinegar
- A pinch of salt and pepper
- 1/3 cup walnut halves
- 1.5 tablespoons maple syrup
- 1/4 teaspoon cinnamon powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 0.5 teaspoon Dijon (or wholegrain mustard)
- Plus (3-4 cups mixed salad leaves of choice.)
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 17%
CARBS 49G39% OF CAL
10G FIBER11G ADDED10G INTRINSIC18G OTHER21G TOTAL SUGAR
FAT 34G61% OF CAL
4G SAT30G 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
- 25m
- Sodium
- 864mg
- Total sugar
- 21g
- Added sugar
- 11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1063mg
- Calcium
- 249mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 864MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.