Roasted Acorn Squash Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired salad of tender roasted acorn squash and arugula topped with pomegranate seeds and pumpkin seeds, dressed with creamy tahini vinaigrette. Seasonal and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 acorn squash
- 1 tablespoon oil ((or cooking spray))
- 8 cups baby kale/arugula ((or green of choice))
- 1 cup pomegranate seeds
- 1/2 cup pumpkin seeds
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon dijon mustard
- Sea salt & pepper to taste
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 31mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 130mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.