Roasted Butternut Squash and Cranberry Salad

A good source of carotenoids; vitamins A, B6, C; and folate, butternut squash is also rich in phytochemicals, which...
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Butternut squash and cranberry salad

Photo courtesy Jason Houston. 

A good source of carotenoids; vitamins A, B6, C; and folate, butternut squash is also rich in phytochemicals, which convert into antioxidants, thought to not only help prevent macular degeneration, but also reduce the risk for certain cancers and cardiovascular problems. This is a pretty salad that offers a colorful change of pace with its roasted squash, goat cheese, pecans, and cranberries.

4
Servings
413
Calories Per Serving
Deliver Ingredients

Notes

Recipe from Eat Right for Your Sight: Simple Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration, By Jennifer Trainer Thompson and Johanna M. Seddon, copyright © American Macular Degeneration Foundation, 2014. Photo courtesy Jason Houston. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Ingredients

  • 1 small butternut squash, peeled, seeded, and cut into half-inch chunks (about two cups)
  • 1/2 Cup extra virgin olive oil
  • 2 Tablespoons agave nectar
  • 1 1/4 Teaspoon sea salt
  • 1 Teaspoon freshly ground black pepper
  • 1 five-ounce bag baby greens
  • 1/4 Cup dried cranberries
  • 1/4 Cup pecan halves, lightly chopped
  • 1/4 Cup crumbled goat cheese
  • 3 Tablespoons white wine vinegar
  • 2 Teaspoons whole grain Dijon mustard
  • 1 Tablespoon freshly snipped chives

Directions

Preheat the oven to 350 degrees F. In a mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, the agave nectar, and 1 teaspoon each of the salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake until tender and golden, 20 to 25 minutes, tossing after 10 minutes. Set aside to cool.

Assemble the baby greens, cranberries, pecans, and goat cheese in a salad bowl. Top with the butternut squash. In a small bowl, whisk together the remaining olive oil, vinegar, mustard, chives, ¼ teaspoon salt, and extra pepper into a vinaigrette and toss with the salad. Serve immediately.

Nutritional Facts

Total Fat
35g
50%
Sugar
12g
13%
Saturated Fat
26g
100%
Cholesterol
14mg
5%
Carbohydrate, by difference
20g
15%
Protein
6g
13%
Vitamin A, RAE
62µg
9%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
180mg
18%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
23µg
1%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
97mg
14%
Selenium, Se
1µg
2%
Sodium, Na
93mg
6%
Water
26g
1%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.