Roasted Butternut Squash Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad of roasted butternut squash, farro, sharp cheddar, walnuts, and dates tossed with arugula and apple cider vinaigrette. Satisfying enough for a main, colorful enough for holidays.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium butternut squash, (peeled, seeded and cut in 1-inch chunks)
- 1 tablespoon olive oil
- Kosher salt and pepper, (to taste)
- 5 oz arugula, (or spring mix)
- 1 cup cooked farro
- 3/4 cup shredded sharp white cheddar
- 1/2 cup chopped toasted walnuts, (can use pecans)
- 1/2 cup chopped dates, (can use dried cranberries)
- 1/3 cup sliced red onion
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 small shallot, (minced)
- 1 small garlic clove, (minced)
- Kosher salt and black pepper, (to taste)
At a glance
PER SERVING · TIME 45M
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
- 395mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.