Foodie Crush · by Heidi Larsen★ 4.0 (1)
Salad with Curried Butternut Squash and Roasted Grapes
NUTRITION · PER SERVING—
CAL 27%·PRO 17%
CARBS 48G35% OF CAL
9G FIBER17G OTHER22G TOTAL SUGAR
FAT 40G65% OF CAL
6G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad with roasted butternut squash, grapes, pecans, and blue cheese on lettuce, finished with a curry-orange vinaigrette. Light but satisfying as a standalone meal.
mainamericansalad🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 butternut squash (, peeled, halved, seeded, and cut into 1/2-inch cubes)
- 1 cup red grapes
- 2 tablespoons extra-virgin olive oil
- 3 1/2 teaspoons curry powder (, divided)
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup whole shelled pecans
- 1/4 cup brown sugar
- 4 teaspoons water
- 2 tablespoons minced shallot
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon fresh squeezed orange juice
- 8 cups Torn butter and red leaf lettuce
- 1/4 cup crumbled gorgonzola cheese (, or blue cheese)
At a glance
PER SERVING
CAL 27%·PRO 17%
CARBS 48G35% OF CAL
9G FIBER17G OTHER22G TOTAL SUGAR
FAT 40G65% OF CAL
6G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 165mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1154mg
- Calcium
- 154mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.