Cranberry Roasted Butternut Persimmon Salad With Fried Goat Cheese. Recipe
Recipe By HalfBaked Harvest
You can serve this salad cold or at room temperature, but my personal favorite it to keep the greens and persimmons cold and have everything else warm. It's oddly the perfect balance.
Ingredients For Cranberry Roasted Butternut Persimmon Salad With Fried Goat Cheese. Recipe
4 cup cubed butternut squash or a mix of butternut and delicata
0.5 cup plus 2 tablespoons olive oil
2 tablespoon Maple syrup
0.5 teaspoon Cinnamon
0.25 teaspoon Ginger
0.25 teaspoon Cayenne
kosher salt and pepper
0.5 cup dried cranberries
0.75 cup Apple Cider
2 tablespoon apple cider vinegar
2 teaspoon dijon mustard
1 ounce log cut cheese sliced into 1/4 inch rounds, 10
0.33000000000000007 cup buttermilk or 1 egg beaten
0.33000000000000007 cup panka bread crumbs
6 cup mixed greens
3 persimmons quartered
0.5 cup toasted pecans
Nutrition value
424
calories per serving
34 g Fat5 g Protein24 g Carbs3 g FiberOther
Current Totals
34 g Fat
5 g Protein
24 g Carbs
3 g Fiber
MacroNutrients
Carbs
24 g
Protein
5 g
Fiber
3 g
Fats
Fat
34 g
Vitamins & Minerals
Calcium
72 mg
Iron
1 mg
Vitamin A
61 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
20 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
1 mg
Phosphorus
107 mg
Selenium
11 mcg
Zinc
1 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
