Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A seasonal fall salad featuring roasted butternut squash, Brussels sprouts, apples, and pecans tossed with a maple cider vinaigrette and blue cheese. Satisfying as an entrée or lighter when served as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 a medium butternut squash (peeled & cut into 1 inch cubes (4 cups))
- 1 lb. brussels sprouts (trimmed & halved)
- 3 tbsp. extra virgin olive oil
- 3 tbsp. apple cider vinegar
- 3 tbsp. maple syrup
- 1/8 tsp. ground cinnamon
- 6 cups baby spring mix lettuce
- 1 medium apple (cored & chopped)
- 1/4 cup pecans
- 1/4 cup blue cheese crumbles (or feta)
- 2 tsp. dijon mustard
- 1/4 tsp. salt
At a glance
PER SERVING · TIME 55M
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
- 35m
- Sodium
- 392mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1271mg
- Calcium
- 191mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.