Roasted Acorn Squash Salad

Author: 
Cyd McDowell, Real Simple NOVEMBER 2004
  • small heads Red Leaf lettuce or 1 large head butter or Oak leaf
  • 2 Cups  leftover acorn squash wedges, cut into 2-inch chunks, at room
  • 1/3 Cup  acorn squash seeds, roasted
  • 1/2 Teaspoon  kosher salt
  • 2 Tablespoons  balsamic vinegar
  • 3 Tablespoons  extra-virgin olive oil

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Recipe Details

Serves: 
4

Nutrition

Calories per serving:

458 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

23%

Servings:

4
  • Fat 31g 48%
  • Carbs 34g 11%
  • Saturated 5g 23%
  • Fiber 9g 35%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 18g
  • Polyunsaturated 7g
  • Protein 15g 30%
  • Sodium 744mg 31%
  • Calcium 260mg 26%
  • Magnesium 227mg 57%
  • Potassium 1,786mg 51%
  • Iron 10mg 56%
  • Zinc 3mg 19%
  • Phosphorus 453mg 65%
  • Vitamin A 2,285µg 254%
  • Vitamin C 38mg 63%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 252µg 63%
  • Vitamin E 4mg 20%
  • Vitamin K 858µg 1,073%
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