Roasted Squash Salad

VegetarianDairy
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Ingredients

  • 9 oz butternut squash, peeled, cubed
  • 6 cups mixed greens ⓘ
  • 1/4 cup store-bought raspberry vinaigrette ⓘ
  • 1/4 cup chopped scallion ⓘ
  • 1/3 cup dried cranberries
  • 1/3 cup toasted chopped walnuts ⓘ

Instructions

  1. Preheat oven to 350°F. Toss squash with olive oil and season. Transfer to a baking dish and roast for 30 mins, until soft and golden brown. Let cool to room temperature.
  2. Toss greens with 2 tbsp vinaigrette. Arrange on serving plates. Toss squash, scallion, cranberries and walnuts with remaining vinaigrette and arrange over mixed greens. Serve.

Nutrition & Diet Analysis (per serving)

260 kcal 13% DV
Protein Fat Carbs

Macronutrients

Protein 4.6g 9% DV
Total Fat 16.7g 21% DV
Carbs 28.9g 11% DV
Fiber 4.2g 15% DV
Sugar 19.9g 40% DV

Electrolytes

Sodium 6.8mg
Potassium 279.5mg 6% DV

Vitamins & Minerals

Vitamin A 146.3mcg 16% DV
Vitamin C 10.3mg 11% DV
Calcium 56.8mg 4% DV
Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

cranberries butternut squash scallion walnuts

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