Try this Butternut Squash Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F.
In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender. You could also pop it into the air fryer in a single layer at 400 F for 12-15 minutes.
In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese.
In a small mixing bowl, whisk together olive oil, lemon juice, salt and pepper. Pour desired amount of dressing over salad and toss to combine. Sprinkle more feta on top, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 785 | ||
Calories from Fat: 591 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.7g | 88 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 24.5g | ||
Cholesterol 33.4mg | 10 % | |
Sodium 422.7mg | 15 % | |
Potassium 431.7mg | 11 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 32.9g | ||
Protein 21.1g | 30 % | |
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: 785
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