Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (2)
Roasted Butternut Squash and Beet Salad
NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 21%
CARBS 36G30% OF CAL
10G FIBER0G ADDED10G INTRINSIC17G OTHER10G TOTAL SUGAR
FAT 36G68% OF CAL
8G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful autumn salad of roasted butternut squash and beets served over kale with avocado, pepitas, and feta. Sweet roasted vegetables contrast with creamy avocado and tangy cheese. Perfect for fall celebrations.
sideamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lemon (juiced)
- 1 tablespoon red-wine vinegar
- 1/8 teaspoon paprika
- 1/8 teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- 3 beets (washed, and sliced)
- 1 butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 avocado (peeled, pitted, and cubed)
- feta cheese
- ¼ cup dry roasted pepitas
- baby kale or spring greens (optional)
At a glance
PER SERVING · TIME 35M
CAL 24%·PRO 21%
CARBS 36G30% OF CAL
10G FIBER0G ADDED10G INTRINSIC17G OTHER10G TOTAL SUGAR
FAT 36G68% OF CAL
8G SAT28G 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
- 5m
- Cook
- 30m
- Sodium
- 608mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1227mg
- Calcium
- 191mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.