Roasted Butternut Squash Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutritious salad with roasted butternut squash, mixed greens, pomegranate, goat cheese, walnuts, and a tangy pomegranate vinaigrette. Colorful and satisfying as a lunch or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound butternut squash, (peeled and sliced into half moons or diced into 1-inch cubes)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- salt and freshly ground black pepper, (to taste)
- 6 cups mixed greens
- 2 cups baby arugula
- 2 cups fresh pomegranate arils
- ½ cup pepitas
- ½ cup walnut pieces
- 4 ounces goat cheese, (crumbled)
- ¼ cup extra virgin olive oil
- ¼ cup pomegranate juice
- 1 to 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- ½ tablespoon honey, (or to taste)
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.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 218mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.