Photo: Anna Pelzer
Butternut Squash & Quinoa Salad
9 ingredients
15 min + 30 min
8
openrecipes
A great fall salad with butternut squash, quinoa, dried cranberries and pecans.
Estimated Nutrition (whole recipe, rough)
596
Calories
40g
Protein
23g
Fat
57g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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 cup Pecan Halves
- 4 cups Peeled And Cubed Butternut Squash
- 2 Tablespoons Olive Oil
- 1 teaspoon Dried Rosemary
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 cup Quinoa
- 1-¾ cup Chicken Stock
- ⅔ cups Dried Cranberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes