Click the Like button to get updates directly in your Facebook feed

Roasted Acorn Squash Salad Recipe

Author: Cyd McDowell, Real Simple NOVEMBER 2004

Nutrition

Cal/Serving: 166
Daily Value: 8%
Servings: 4

Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Fat11g16%
Saturated1g7%
Carbs15g5%
Fiber3g13%
Sugars2g0%
Protein4g8%
Sodium353mg15%
Calcium106mg11%
Magnesium55mg14%
Potassium726mg21%
Iron3mg19%
Zinc1mg4%
Vitamin A17662IU353%
Vitamin C18mg29%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg10%
Niacin (B3)1mg7%
Vitamin B60mg18%
Folic Acid (B9)97µg24%
Vitamin E2mg9%
Vitamin K331µg414%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Multigrain Turkey-Mango Club Sandwich
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
General Tso's Chicken
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Roasted Acorn Squash Salad

INGREDIENTS

  • 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

Recipe Details

Servings 4 servings