Minimalist Baker · by Minimalist Baker★ 4.6 (12)
Warm Roasted Butternut Squash Salad
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 13%
CARBS 40G50% OF CAL
7G FIBER16G OTHER17G TOTAL SUGAR
FAT 18G51% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad of roasted butternut squash, spinach, cranberries, and candied pecans. Filling enough for lunch or a substantial side for fall and holiday meals.
mainamericansalad🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 medium-sized butternut squash ((peeled and cubed))
- 3-4 Tbsp olive oil ((divided))
- Sea salt + black pepper
- 1/4 cup raw pecans
- 2 Tbsp brown sugar
- 2 cups baby spinach or arugula ((chopped))
- 1/4 cup dried cranberries
- 1 Tbsp balsamic vinegar ((optional))
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 13%
CARBS 40G50% OF CAL
7G FIBER16G OTHER17G TOTAL SUGAR
FAT 18G51% OF CAL
2G SAT16G 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
- 5m
- Cook
- 20m
- Sodium
- 133mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1460mg
- Calcium
- 138mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.