ROASTED BUTTERNUT SQUASH SALAD
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm roasted butternut squash tossed with fresh greens, tart cranberries, pumpkin seeds, and a light shallot vinaigrette. A colorful, satisfying salad that works as a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 medium butternut squash, peeled, seeds removed, and cubed 1/2 inch
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1/4 – 1/3 cup dried cranberries
- 2 – 4 tablespoons pepitas (pumpkin seeds)
- 8 oz. salad mix of choice (baby greens, gem, arugula, spring mix, etc.)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 2 tablespoons shallot, minced
- 1 tablespoon apple cider vinegar (champagne or white wine vinegar)
- 2 teaspoons dijon
- mineral salt & cracked pepper, to taste
At a glance
PER SERVING · TIME 40M
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
- 114mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1313mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.