Roasted Butternut Salad with Buttermilk Dressing {Paleo, Whole30, Vegan
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Paleo Running Momma · by Michele★ 4.5 (11)

Roasted Butternut Salad with Buttermilk Dressing {Paleo, Whole30, Vegan

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 9%
CARBS 45G48% OF CAL
7G FIBER14G OTHER24G TOTAL SUGAR
FAT 23G54% OF CAL
7G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A roasted butternut squash salad with apples, pecans, and cranberries, dressed in a creamy dairy-free buttermilk sauce. Sweet, savory, and compliant with multiple diets.

mainsaladdairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 Medjool dates (pitted and softened*)
  • 3/4 cup organic coconut milk
  • 3 Tbsp Nature’s Intent Organic Apple Cider Vinegar
  • 2 tsp spicy brown mustard
  • 1/8-1/4 tsp sea salt
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 large butternut squash (or 2 small ones, cubed, 3/4” - about 4 1/2 cups cubed)
  • 1 tsp salt (divided)
  • 1 tsp apple pie spice (or cinnamon, divided)
  • 2 Tbsp coconut oil (melted and divided (1 1/2 for squash))
  • 1 cup pecans (chopped)
  • 2 Pink Lady apples (medium, sliced thin)
  • 5 oz container salad greens
  • Organic raisins or fruit-sweetened dried cranberries
PREP
20M
SODIUM
439MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.