Roasted Butternut Squash Salad Recipe
Recipe By Honest Cooking
A hearty fall salad with a kick. Delicious served warm or room temperature.
4.2
20 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Salad Recipe
- 3/4 pound Butternut squash, peeled, seeded & cut into 1" pieces
- 3/4 tablespoon Olive oil
- 1/2 tablespoon Brown sugar
- 0.13 teaspoon Cayenne pepper
- As required Kosher salt & freshly ground black pepper
- 1/2 cup Sliced radicchio, loosely packed
- 1/4 Apple, thinly sliced
- 0.06 cup Blue Cheese Crumbles
- 0.06 cup Pepitas
- 1/2 tablespoon Olive oil
- 1/4 tablespoon Maple syrup
- 1/4 tablespoon Apple cider vinegar
- 1/4 teaspoon Dijon mustard
- As required Kosher salt & freshly ground black pepper
Nutrition
value
value
435
calories per serving
24 g Fat3 g Protein44 g Carbs2 g FiberOther
Current Totals
- Fat24g
- Protein3g
- Carbs44g
- Fiber2g
MacroNutrients
- Carbs44g
- Protein3g
- Fiber2g
Fats
- Fat24g
Vitamins & Minerals
- Calcium94mg
- Iron< 1mg
- Vitamin A47mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B961mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium20mg
- Manganese< 1mg
- Phosphorus83mg
- Selenium4mcg
- Zinc< 1mg
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 Honest Cooking