Naturally Ella · by Erin Alderson★ 4.0 (1)
Roasted Acorn Squash Salad with Pecan Vinaigrette
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 18%
CARBS 38G36% OF CAL
7G FIBER13G SUGAR19G OTHER
FAT 30G62% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted squash and farro with goat cheese and pecans dressed in a maple pecan vinaigrette. Hearty and fall-flavored for lunch.
mainsaladgrain bowl🍳 skillet🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small acorn squash
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/2 cup pecan pieces
- 1/4 cup olive oil (or pecan oil, if available)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 3 to 4 handfuls baby spinach
- 1 1/2 cups cooked farro
- 1 medium shallot (thinly sliced)
- 1 ounces crumbled goat cheese
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 18%
CARBS 38G36% OF CAL
7G FIBER13G SUGAR19G OTHER
FAT 30G62% OF CAL
5G 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.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 51mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 51MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.