Roasted Butternut Squash and Goat Cheese Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and acorn squash combine with tart apples, sweet dried cranberries, tangy goat cheese, and toasted pine nuts on a bed of greens. A sharp Dijon vinaigrette ties the autumn flavors together.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small butternut squash (in ½-inch cubes (about 2 cups))
- 1 small delicata squash (in ¼-inch slices (about 2 cups))
- 1 Tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- ½ teaspoon kosher salt
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 garlic clove (grated)
- ¼ teaspoon pepper
- 8 ounces mixed salad greens (2 standard bags/boxes)
- 1 apple (sliced thinly)
- 1 carrot (spiralized or shredded)
- 6 ounces goat cheese (crumbled)
- ¼ cup toasted pine nuts
- ¼ cup pomegranate seeds
- ¼ cup dried cranberries
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 321mg
- 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
- 966mg
- Calcium
- 217mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.