Photo: Anna Pelzer
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
13 ingredients
15 min + 30 min
4 servings (entree salad) or 6 to 8 servings (side salad)
openrecipes
Estimated Nutrition (whole recipe, rough)
620
Calories
14g
Protein
25g
Fat
93g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
- 2 tablespoons + ½ cup olive oil, divided
- 1 tablespoon maple syrup
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 3 tablespoons dried cranberries
- ¾ cup apple cider (can substitute apple juice)
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula (or mixed greens), washed and dried
- ½ cup walnuts, toasted
- ¾ cup grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes