Sweet Peas and Saffron · by Annie★ 5.0 (8)
Roasted Butternut Squash Salad
NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 25%
CARBS 56G46% OF CAL
11G FIBER24G OTHER21G TOTAL SUGAR
FAT 26G48% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining roasted butternut squash, barley, and chickpeas with toasted pecans, cranberries, and cheese. Fiber-rich and satisfying as a standalone meal.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1.5 tablespoons honey (or maple syrup)
- 1/4 teaspoon dijon mustard
- 1/2 cup uncooked barley ((roughly 2 cups of cooked barley))
- 4 cups butternut squash ((cubed; 1 small butternut squash or 1/2 a large butternut squash))
- 1 tablespoon olive oil
- salt & pepper
- 15 oz can chickpeas ((or 540 mL; drained and rinsed))
- 1/2 cup feta cheese ((crumbled))
- 1/4 cup pecans ((chopped))
- 1/4 cup dried cranberries
At a glance
PER SERVING · TIME 45M
CAL 24%·PRO 25%
CARBS 56G46% OF CAL
11G FIBER24G OTHER21G TOTAL SUGAR
FAT 26G48% OF CAL
5G SAT21G 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
- 15m
- Cook
- 30m
- Sodium
- 641mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 618mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 641MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.