Roasted butternut salad with Danish feta, cranberries and pumpkin seeds
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of roasted butternut squash and spinach topped with Danish feta, cranberries, pumpkin seeds, and pine nuts with a tangy vinaigrette. Nutty and slightly sweet, it's wholesome and elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 butternut (sliced into wedges/rings)
- 2 tablespoons olive oil
- salt & pepper to taste
- 4-6 cups fresh baby spinach
- 1/2 cup dried cranberries (soaked in boiling water until plump and juicy)
- 1/4 cup pine nuts
- 1/4 cup pumpkin seeds
- 1 cup Danish feta (cubed)
- 2-3 tablespoons olive oil
- 2-3 tablespoons raspberry vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sugar (or sugar substitute)
At a glance
PER SERVING · TIME 45M
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
- 30m
- Sodium
- 945mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2420mg
- Calcium
- 421mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.