Pinch of Yum · by Lindsay Ostrom★ 4.9
Squash Salad with Kale and Roasted Garlic Dressing
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 17%
CARBS 48G45% OF CAL
8G FIBER21G SUGAR19G OTHER
FAT 25G53% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty autumn salad with roasted butternut squash, kale, and chickpeas, topped with roasted garlic dressing. A classic Thanksgiving side dish with crisp apples and dried cherries.
sideamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 butternut squash, peeled and cubed (about 3 cups)
- 1 can Dakota’s Pride Garbanzo Beans, rinsed and drained
- a drizzle of oil
- 1 teaspoon kosher salt
- 2-3 cloves garlic
- 4-5 cups Simply Nature Organic Chopped Kale
- 1 honeycrisp apple, sliced
- 1/2 cup Southern Grove Pepitas
- 1/2 cup Southern Grove Dried Cherries
- 1/2 cup olive oil
- juice of 1 lemon
- 1/2 teaspoon salt (more to taste)
- black pepper to taste
- 1 tablespoon sugar
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 17%
CARBS 48G45% OF CAL
8G FIBER21G SUGAR19G OTHER
FAT 25G53% 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
- 20m
- Cook
- 30m
- Sodium
- 586mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 129mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.