Roasted Butternut Squash Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted butternut squash, feta, pomegranate seeds, spinach, pecans, and pumpkin seeds with a bright maple vinaigrette. Colorful, crunchy, and satisfying as a side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp honey or maple syrup
- 1 large garlic clove (, minced)
- 1/4 tsp dried chille flakes
- 700 g (4 1/2 cups) butternut squash - cubed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 slices wholemeal sourdough (, or similar)
- 200 g (14oz) feta cheese or vegan alternative
- 2 roasted red peppers (, from a jar)
- 60 g (scant 1/2 cup) pecans, roughly chopped
- 3 tbsp pumpkin seeds or mixed seeds
- 200 g (7oz) pomegranate seeds
- 200 g (7oz) spinach
- 1 red onion (, very finely sliced)
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
- 15m
- Cook
- 25m
- Sodium
- 744mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 845mg
- Calcium
- 276mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 744MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.