Ingredients For Roasted Butternut Squash Salad Recipe
1.5 pound Butternut squashes, peeled and chopped into 3/4 inch cubes
1 tablespoon Olive oil
Salt and freshly ground black pepper
3 cup Heaping fresh kale, chops and ribs removed
3 cup Heaping fresh spinach leaves, chopped
6 Slices Bacon, Cooked And Crumbled
0.5 cup Dried cranberries or craisins
0.5 cup Pecans, Chopped
0.25 Red Onion, Thinly Sliced
0.33000000000000007 cup Freshly Grated Parmesan Cheese
Nutrition value
260
calories per serving
13 g Fat10 g Protein23 g Carbs7 g FiberOther
Current Totals
13 g Fat
10 g Protein
23 g Carbs
7 g Fiber
MacroNutrients
Carbs
23 g
Protein
10 g
Fiber
7 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
290 mg
Iron
4 mg
Vitamin A
2764 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
256 mcg
Vitamin B12
0 mcg
Vitamin C
135 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
141 mg
Manganese
1 mg
Phosphorus
205 mg
Selenium
6 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
