Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette
7 Ingredients
  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
  • 4 tablespoons extra-virgin olive oil
  • 3 teaspoons roughly chopped fresh rosemary
  • Salt and freshly ground pepper
  • 4 tangerines
  • 6 cups fresh spinach, loosely packed
  • 1/4 cup dried cranberries
Nutrition
283
14% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 34

Fiber

27% 7

Sugars

- 19

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

32% 774

Calcium

17% 169

Magnesium

26% 107

Potassium

22% 1028

Iron

16% 3

Zinc

5% 1

Phosphorus

14% 100

Vitamin A

128% 1149

Vitamin C

82% 74

Thiamin (B1)

22% 0

Riboflavin (B2)

12% 0

Niacin (B3)

18% 3

Vitamin B6

33% 0

Folate equivalent (total)

37% 149

Folate (food)

- 149

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

37% 6

Vitamin K

191% 229
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