Easy Peasy Foodie · by Eb Gargano
Roasted Butternut Squash and Beetroot Salad with Feta and Walnuts
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 20%
CARBS 31G24% OF CAL
9G FIBER0G ADDED13G INTRINSIC9G OTHER13G TOTAL SUGAR
FAT 42G72% OF CAL
8G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm or cold salad of roasted butternut squash and earthy beetroot with crumbly feta, walnuts, and balsamic vinegar. Sweet, savory, and satisfying enough for a main course or light enough as a side. Versatile for lunch boxes or quick dinners.
mainbritishsalad🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 500 g beetroot (chopped into 1cm / ½inch cubes (no need to peel))
- 500 g butternut squash (peeled and chopped into 1cm / ½inch cubes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 50 g walnut halves
- 180 g mixed salad leaves
- 100 g feta cheese
- 3 tablespoons balsamic vinegar
- 6 tablespoons olive oil
- 3 teaspoons Dijon mustard
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 20%
CARBS 31G24% OF CAL
9G FIBER0G ADDED13G INTRINSIC9G OTHER13G TOTAL SUGAR
FAT 42G72% OF CAL
8G SAT34G 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
- 10m
- Cook
- 20m
- Sodium
- 715mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 922mg
- Calcium
- 262mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.