Choosing Chia · by Jessica Hoffman★ 5.0
Roasted Pumpkin Salad
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 6%
CARBS 11G27% OF CAL
2G FIBER3G OTHER6G TOTAL SUGAR
FAT 13G72% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with roasted butternut squash, pomegranate, walnuts, and mint. Nutty, colorful, and perfect for fall.
sideamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups pumpkin or butternut squash, cut into cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chopped kale
- 1/4 cup crumbled feta cheese
- 1/4 cup pomegranate seeds
- 3 tbsp walnuts, chopped
- 2 tbsp mint, chopped
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- salt & pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 6%
CARBS 11G27% OF CAL
2G FIBER3G OTHER6G TOTAL SUGAR
FAT 13G72% OF CAL
2G SAT11G 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
- 15m
- Cook
- 30m
- Sodium
- 404mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 93mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.