Roasted Winter Squash, Cranberry, and Almond Salad with Lemon Dijon Balsamic Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted squash, mixed greens, almonds, and cranberries with a tangy lemon Dijon vinaigrette. Warm roasted vegetables contrast with cool greens and crunchy nuts for a satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 winter squash (roasted, cleaned, and diced into 1-inch cubes (kabocha, butternut, buttercup, acorn, etc.))
- 2 cups mixed salad greens
- half of 1 medium carrot (peeled and sliced into thin rounds)
- 1/2 cup dried cranberries (or craisins, golden raisins, raisins)
- 1/2 cup almonds (I used unsalted raw almonds, use your favorite nut; lightly toasted if preferred)
- juice of half of 1 large lemon (about 2 to 3 tablespoons)
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon or brown (grainy mustard)
- 1 + tablespoon (s brown sugar, or to taste)
- 1 + teaspoon (s salt, to taste)
- about 1/3 cup olive oil
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 2733mg
- Total sugar
- 91g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2445mg
- Calcium
- 386mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.