Roasted Butternut Pumpkin and Red Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-focused salad of roasted butternut pumpkin, red quinoa, spinach, and pecans dressed with a honey balsamic vinaigrette. Hearty, colorful, and sweet with seasonal flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 1/2 cups red quinoa
- 1 1/4 cups water
- 1 tsp salt
- 3 cups butternut pumpkin (aka butternut squash, peeled and cut into cubes)
- 1 tbsp olive oil
- 1 cup baby spinach leaves
- 1/4 cup toasted pecans
- salt and pepper (to taste)
- 1 tbsp vino cotto ( or balsamic vinegar)
- 2 tbsp olive oil
- 1 tsp honey
- salt and pepper ( to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 2081mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2159mg
- Calcium
- 216mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2081MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.