Thanksgiving Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad combining roasted butternut squash, candied pecans, feta cheese, and dried cranberries in a balsamic vinaigrette. Light and festive, it complements holiday meals or autumn dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups diced butternut squash (see note 1)
- 1-1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (6-ounce) bag baby spinach and mixed greens
- 1/3 cup honey-roasted pecan pieces (see note 2)
- 1/3 cup dried sweetened cranberries (or dried cherries)
- 1/3 cup crumbled feta cheese
- 1 batch balsamic vinaigrette
At a glance
PER SERVING · TIME 45M
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
- 832mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 462mg
- Calcium
- 85mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.