Roasted Butternut Squash and Blackberry Harvest Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad of massaged kale, roasted butternut squash, candied pecans, blackberries, pumpkin seeds, dried cranberries, and goat cheese with a balsamic vinaigrette. Festive and substantial.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 oz. kale (deboned and chopped)
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 butternut squash (24 ounces, cubed)
- 1.5 tablespoons olive oil
- salt (to taste)
- pepper (to taste)
- 1 cup raw pecans
- 1/3 cup raw pumpkin seeds
- 1.5 tablespoons maple syrup
- 1/8 teaspoon sea salt
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/8 sea salt
- 12 oz. blackberries
- 1/4 cup goat cheese
- 1/4 cup dried cranberries
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
- 477mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 778mg
- Calcium
- 191mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 477MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.