Roasted Butternut Squash, Artichoke & Goats Cheese Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted butternut squash and artichoke salad with goat cheese, almonds, and a mustard-honey dressing served over greens. It's a warm, satisfying main course with roasted vegetables and creamy cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 300 g of butternut squash (peeled and sliced into triangles or whatever shape you prefer)
- 1 globe artichoke (cut into eighths)
- 60 g of goats cheese (crumbled)
- 150 g of lettuce
- 1 tablespoon of slivered almonds (toasted)
- salt and pepper to taste
- 2 tbs of olive oil
- 1 tbs of freshly squeezed lemon juice
- VINAIGRETTE:
- 3 tsp of honey
- 2 tsp of Dijon mustard
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 607mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 591mg
- Calcium
- 110mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 607MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.