Superfood Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad loaded with roasted butternut squash, kale, raw vegetables, and pumpkin seeds with a honey-vinaigrette. Nourishing and wholesome with plenty of fiber and nutrients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ butternut squash (8 oz / 225 grams, cut into cubes)
- ½ teaspoon salt
- ½ tablespoon olive oil (or spray, which is what I used)
- 3 leaves of kale (stems removed and chopped)
- 5-6 cos lettuce leaves (chopped)
- 1 cup diced red cabbage (shredded or chopped)
- 4 cherry tomatoes (quartered)
- ¼ red onion (sliced thinly)
- 2 pickled beets (diced)
- 3 radishes (sliced)
- ½ cucumber (diced)
- ⅓ red pepper (diced)
- ¼ cup pumpkin seeds (pepitas)
- 1 tablespoon tamari (or soy sauce)
- 2 teaspoons honey
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic (minced)
- 1 teaspoon mustard
At a glance
PER SERVING · TIME 35M
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
- 15m
- Sodium
- 684mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 496mg
- Calcium
- 85mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.