Escarole, Bacon and Roasted Butternut Squash Salad with Dried Apricots and Pepitas Recipe | Yummly

Escarole, Bacon and Roasted Butternut Squash Salad with Dried Apricots and Pepitas

HEATHER CHRISTO
17Ingredients
25Minutes
450Calories

Ingredients

US|METRIC
  • squash (Roasted)
  • 3 cups butternut squash (or pumpkin, peeled and chopped into bite sized pieces)
  • 3 tablespoons olive oil
  • kosher salt
  • salad
  • 1 head escarole (roughly chopped)
  • 3 slices cooked bacon (chopped)
  • 1/2 cup dried apricots (thinly sliced)
  • 1/4 cup pepitas (roasted and salted)
  • vinaigrette
  • 1 shallot (minced)
  • 2 tablespoons flat leaf parsley (minced)
  • 2 tablespoons grainy mustard
  • 2 tablespoons honey (or agave)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • kosher salt
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    450Calories
    Sodium28% DV660mg
    Fat48% DV31g
    Protein18% DV9g
    Carbs13% DV38g
    Fiber32% DV8g
    Calories450Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol5mg2%
    Sodium660mg28%
    Potassium1180mg34%
    Protein9g18%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber8g32%
    Sugars15g30%
    Vitamin A330%
    Vitamin C70%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop