Eating Bird Food · by Brittany Mullins★ 3.9 (36)
Roasted Butternut Squash Salad
NUTRITION · PER SERVING100M COOK
CAL 20%·PRO 13%
CARBS 48G48% OF CAL
8G FIBER17G OTHER23G TOTAL SUGAR
FAT 24G54% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty autumn salad with roasted butternut squash, kale, walnuts, and cranberries in a balsamic vinaigrette. Naturally vegan and filling as a light main.
mainamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large bunch of Lacinato kale (washed and de-stemmed)
- 2 cups of spring mix
- ½ cup dried cranberries
- ⅓ cup of kalamata olives (pitted and cut into slivers)
- ½ cup raw walnuts
- 1 red or yellow bell pepper (thinly sliced)
- 1 small butternut squash
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- freshly ground black pepper to taste
At a glance
PER SERVING · TIME 100M
CAL 20%·PRO 13%
CARBS 48G48% OF CAL
8G FIBER17G OTHER23G TOTAL SUGAR
FAT 24G54% OF CAL
3G SAT22G 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
- 1h
- Cook
- 40m
- Sodium
- 188mg
- 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
- 1033mg
- Calcium
- 181mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.