Try this Harvest Salad Dressing recipe, or contribute your own.
Suggest a better descriptionPeel and cut 1 large butternut squash into 1" cubes. Toss with 1 TBSP olive oil with dash of salt and pepper. Roast at 350 degrees for 30 minutes. In a blender, blend 1 cup cooled squash (serve remaining squash as salad topping), olive oil, vinegar, garlic, lemon juice, smoked paprika, salt until smooth.
Dressing will be thick so add water - 1/4 cup at a time until desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 312 | ||
Calories from Fat: 281 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.1mg | 0 % | |
Potassium 215.7mg | 6 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5g | ||
Protein 1.6g | 2 % | |
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: 312
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