Roasted Butternut Squash & Apple Salad Recipe
Recipe By Cookie and Kate
This hearty fall/winter salad recipe features roasted butternut squash and apples, wheat berries (or your cooked whole grain of choice), arugula and maple-cinnamon pecans, all tossed in an irresistible gingery dressing This salad is vegan as written and easily made gluten free. Recipe yields 4 main dish servings.
4.2
14 Rating -
Rate
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash & Apple Salad Recipe
- 1/4 cup Hard white wheat berries, rinsed
- 1/4 Granny smith apple, cored and sliced into 0. 5 wide wedges
- 1/4 One small butternut squash
- 1/4 tablespoon Olive oil
- 0.06 teaspoon Salt, plus more for sprinkling
- 1.25 ounce Baby Arugula
- 0.08 cup Dried cranberries
- 0.13 cup Pecan Pieces
- 1/2 teaspoon Maple syrup
- pinch Ground cinnamon
- pinch Salt
- 0.06 cup Olive oil
- 1/2 tablespoon Lemon juice
- 1/4 teaspoon Finely Grated Fresh Ginger
- 1/4 teaspoon Maple syrup
- 0.13 teaspoon Dijon mustard
- 0.06 teaspoon Salt
Nutrition
value
value
447
calories per serving
21 g Fat6 g Protein56 g Carbs5 g FiberOther
Current Totals
- Fat21g
- Protein6g
- Carbs56g
- Fiber5g
MacroNutrients
- Carbs56g
- Protein6g
- Fiber5g
Fats
- Fat21g
Vitamins & Minerals
- Calcium80mg
- Iron2mg
- Vitamin A156mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B948mcg
- Vitamin B12< 1mcg
- Vitamin C11mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium52mg
- Manganese< 1mg
- Phosphorus127mg
- Selenium7mcg
- Zinc< 1mg
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
Recipe By Cookie and Kate