This festive autumn salad with roasted butternut squash, pomegranate seeds, feta cheese, and maple-balsamic vinaigrette will be a winner on any thanksgiving table.
Ingredients For Autumn Salad With Butternut Squash Recipe
4 cup Butternut squash, 1 inch cubes
2 tablespoon Olive oil
As required Salt and ground black pepper
1 teaspoon Olive oil
0.5 cup Raw pumpkin seeds
0.5 teaspoon Sea salt
0.25 teaspoon Smoked paprika
0.25 teaspoon Ground Cumin
2 teaspoon Maple syrup
0.25 cup Aged Balsamic Vinegar
0.25 cup Extra virgin olive oil
2 tablespoon Maple syrup
1 tablespoon Brown sugar
1 Clove Garlic, Minced
0.5 teaspoon Salt
0.5 teaspoon Crushed black pepper
1 Package mixed greens
2 inch Fuyu persimmons, peeled and sliced crosswise into 1/8 slices
1 Package crumbled feta cheese
Nutrition value
173
calories per serving
13 g Fat< 1 g Protein11 g Carbs< 1 g FiberOther
Current Totals
13 g Fat
< 1 g Protein
11 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
11 g
Protein
1 g
Fiber
1 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
13 mg
Iron
0 mg
Vitamin A
40 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
6 mg
Manganese
0 mg
Phosphorus
17 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment