Try this Roasted Butternut Squash Salad with Warm Cider Vinaigrette recipe, or contribute your own.
Suggest a better description1) Preheat oven to 400 degrees Farenheight.
2) Place the squash on a sheet pan. Add 2 tablespoons olive oil, maple syrup,
1 teaspoon salt, and 1/2 teaspoon pepper and toss. Roast the squash for
15 to 20 minutes, turning once, until tender. Add the cranberries to the pan
for the last 5 minutes.
3) While the squash is roasting, combine the apple cider, vinegar, and shallots
in a small saucepan and bring to a boil over medium-high heat. Cook for 6
to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk
in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
4) Place the arugula in a large salad bowl and add the roasted squash mixture,
the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over
the salad to moisten, and toss well. Sprinkle with salt and pepper and serve
immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 256 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 184.9mg | 6 % | |
Potassium 290.9mg | 8 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 12.8g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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