This colorful salad is easy to make and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. Nancy Buchanan, Costa Mesa, California.
Ingredients For Butternut Squash Panzanella Salad Recipe
6 cup Cubed day old french bread
3 tablespoon Olive oil
0.5 teaspoon Chili powder
0.25 teaspoon Salt
Salad
4 cup Cubed peeled butternut squash
1.5 cup Sliced fresh mushrooms
0.5 cup Olive oil, divided
0.5 teaspoon Salt, divided
0.5 teaspoon Pepper, divided
6 cup Fresh arugula or fresh baby spinach
6 tablespoon Sherry vinegar
3 Shallots, thinly sliced
0.5 cup Salted roasted almonds
6 tablespoon Crumbled Goat Cheese
Nutrition value
708
calories per serving
32 g Fat23 g Protein77 g Carbs16 g FiberOther
Current Totals
32 g Fat
23 g Protein
77 g Carbs
16 g Fiber
MacroNutrients
Carbs
77 g
Protein
23 g
Fiber
16 g
Fats
Fat
32 g
Vitamins & Minerals
Calcium
316 mg
Iron
8 mg
Vitamin A
135 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
188 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
160 mg
Manganese
1 mg
Phosphorus
450 mg
Selenium
34 mcg
Zinc
4 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
