Photo: Anna Pelzer
Acorn Squash Salad
10 ingredients
15 min + 45 min
4
openrecipes
A hearty entree or side salad made with your favorite winter vegetables.
Estimated Nutrition (whole recipe, rough)
707
Calories
21g
Protein
27g
Fat
99g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Beet | 1/2 cup (85g) | 35 |
| Almond | 1 almond (1.2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pumpkin | not in our table | 0 |
| Cider | 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 whole Acorn Squash
- 2 whole Beets
- 2 whole Sweet Potatoes
- ¼ cups Olive Oil
- ¼ cups Cider Vinegar
- 2 Tablespoons Maple Syrup
- ½ cups Chopped Almonds
- 2 cups Cooked Quinoa
- 1 cup Goat Cheese
- 1 cup Arugula
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