Roasted Butternut Squash Salad With Cider Vinaigrette

RECIPE RUNNER
16Ingredients
30Minutes
240Calories

Ingredients

US|METRIC
  • 1 pound butternut squash (peeled and cut into about 1 inch cubes)
  • extra virgin olive oil
  • salt
  • pepper
  • 5 ounces baby kale
  • 2 ounces goat cheese (crumbled)
  • 1/4 cup dried cranberries
  • 2 tablespoons pepitas (roasted and salted, pumpkin seeds)
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup (not pancake syrup)
  • 2 teaspoons extra virgin olive oil
  • kosher salt
  • pepper
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    NutritionView More

    240Calories
    Sodium16% DV380mg
    Fat18% DV12g
    Protein14% DV7g
    Carbs9% DV28g
    Fiber16% DV4g
    Calories240Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol10mg3%
    Sodium380mg16%
    Potassium560mg16%
    Protein7g14%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber4g16%
    Sugars12g24%
    Vitamin A290%
    Vitamin C90%
    Calcium20%
    Iron20%

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