Butternut Squash Panzanella Salad Recipe
Recipe By Taste Of Home
This colorful salad is easy to make and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. Nancy Buchanan, Costa Mesa, California.
3.8
23 Rating -
Rate
Non Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Panzanella Salad Recipe
- 3/4 cup Cubed day old french bread
- 0.38 tablespoon Olive oil
- 0.06 teaspoon Chili powder
- 0.03 teaspoon Salt
- As required Salad
- 1/2 cup Cubed peeled butternut squash
- 0.19 cup Sliced fresh mushrooms
- 0.06 cup Olive oil, divided
- 0.06 teaspoon Salt, divided
- 0.06 teaspoon Pepper, divided
- 3/4 cup Fresh arugula or fresh baby spinach
- 3/4 tablespoon Sherry vinegar
- 0.38 Shallots, thinly sliced
- 0.06 cup Salted roasted almonds
- 3/4 tablespoon Crumbled Goat Cheese
Nutrition
value
value
708
calories per serving
32 g Fat23 g Protein77 g Carbs16 g FiberOther
Current Totals
- Fat32g
- Protein23g
- Carbs77g
- Fiber16g
MacroNutrients
- Carbs77g
- Protein23g
- Fiber16g
Fats
- Fat32g
Vitamins & Minerals
- Calcium316mg
- Iron8mg
- Vitamin A135mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9188mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E5mg
- Copper1mcg
- Magnesium160mg
- Manganese< 1mg
- Phosphorus450mg
- Selenium34mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home