Roasted Butternut Squash Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash salad combines sweet caramelized squash with crisp greens, tart cranberries, crunchy nuts, and creamy goat cheese. An apple cider vinaigrette ties the seasonal flavors together. Substantial enough to serve as a main course.
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Nutrition & ingredients
Ingredients
serves 8- 6 cups greens (such as arugula, spinach, or a combination of both)
- 2-3 cups cooked butternut squash (you can use my oven roasted butternut squash or air fryer butternut squash recipes)
- ⅓ cup dried cranberries
- ⅓ cup pine nuts
- ¼ cup pepitas
- ¼ red onion
- ¼ cup crumbled goat cheese (or crumbled feta cheese)
- 1 cup apple juice
- 4 tbsp apple cider vinegar
- 2 tbsp honey
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
At a glance
PER SERVING · TIME 15M
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
- Sodium
- 641mg
- 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
- 923mg
- Calcium
- 200mg
- Iron
- 1mg
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.