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
  • 3 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 125g 193%
  • Carbs 135g 45%
  • Saturated 18g 92%
  • Fiber 35g 141%
  • Trans 0g
  • Sugars 22g
  • Monounsaturated 72g
  • Polyunsaturated 26g
  • Protein 60g 121%
  • Sodium 2,975mg 124%
  • Calcium 1,041mg 104%
  • Magnesium 909mg 227%
  • Potassium 7,143mg 204%
  • Iron 40mg 223%
  • Zinc 12mg 77%
  • Phosphorus 1,812mg 259%
  • Vitamin A 9,139µg 1,015%
  • Vitamin C 152mg 254%
  • Thiamin (B1) 2mg 159%
  • Riboflavin (B2) 2mg 119%
  • Niacin (B3) 15mg 76%
  • Vitamin B6 3mg 168%
  • Folic Acid (B9) 1,008µg 252%
  • Vitamin E 16mg 78%
  • Vitamin K 3,434µg 4,292%
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