Downshiftology · by Lisa Bryan★ 5.0 (7)
Roasted Butternut Squash, Romain and Goat Cheese Salad
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 19%
CARBS 33G47% OF CAL
7G FIBER0G ADDED7G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 15G49% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash paired with creamy goat cheese, crisp romaine, sprouts, and toasted walnuts in a light vinaigrette. Warm roasted squash contrasts beautifully with crisp greens and tangy cheese.
mainamericansalad🔥 ovengluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/2 pounds butternut squash
- 1 tbsp avocado oil
- salt and pepper
- 1 large head of romaine lettuce
- 1 cup sprouts ((I used onion sprouts))
- 3 ounces goat cheese
- 1/3 cup walnut halves
- Champagne Vinaigrette
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 19%
CARBS 33G47% OF CAL
7G FIBER0G ADDED7G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 15G49% OF CAL
4G SAT11G 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
- 30m
- Sodium
- 348mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1056mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.