Roasted Acorn Squash Salad Recipe

Author: Cyd McDowell, Real Simple NOVEMBER 2004

Nutrition

Cal/Serving: 229
Daily Value: 11%
Servings: 4

Sugar-Conscious, 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
Fat16g24%
Saturated2g11%
Trans0g0%
Carbs17g6%
Fiber4g18%
Sugars3g0%
Protein8g15%
Sodium372mg15%
Calcium130mg13%
Magnesium114mg28%
Potassium893mg26%
Iron5mg28%
Zinc1mg10%
Phosphorus227mg32%
Vitamin A22829IU457%
Vitamin C19mg32%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg14%
Niacin (B3)2mg9%
Vitamin B60mg21%
Folic Acid (B9)126µg31%
Vitamin E2mg10%
Vitamin K429µg537%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
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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