Roasted Butternut Squash Salad
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Tastes Better From Scratch · by Lauren Allen★ 4.9 (48)

Roasted Butternut Squash Salad

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 17%
CARBS 33G26% OF CAL
5G FIBER10G OTHER19G TOTAL SUGAR
FAT 41G71% OF CAL
6G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash over crisp greens with bacon, pecans, and cranberries in a balsamic dressing. Elegant and satisfying as a vegetarian main or side.

mainamericansaladgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 pounds butternut squash (, peeled and chopped into 3/4-inch cubes (about 4 cups))
  • 1 Tablespoon olive oil
  • salt and freshly ground black pepper
  • 3-4 heaping cups fresh kale (, chops and ribs removed)
  • 3-4 heaping cups fresh spinach leaves (, chopped)
  • 6 slices bacon (, cooked and crumbled)
  • 1/2 cup dried cranberries (or craisins)
  • 1/2 cup chopped pecans (, chopped (*see note below))
  • 1/4 red onion (, thinly sliced)
  • 1/3 cup freshly grated parmesan cheese
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon dijon mustard
  • 2 Tablespoons sugar or honey
  • 1 Tablespoon lemon juice
  • salt and freshly ground black pepper (, to taste)
PREP
15M
SODIUM
740MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.