Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette

Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette
8 Ingredients
  • 1/4 cup plus 2 tablespoons olive oil
  • One 2-pound butternut squash, peeled, seeded and cut into 1-inch cubes (about 5 cups)
  • Kosher salt and freshly ground black pepper
  • 1 cup vegetable broth
  • 4 tangerines
  • 1 teaspoon fresh rosemary, roughly chopped
  • 6 ounces mixed salad greens or spinach, rinsed and dried
  • 1/4 cup cranberries
Nutrition
328
16% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

32% 21

Saturated

15% 3

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

13% 38

Carbs (net)

- 31

Fiber

27% 7

Sugars

- 15

Sugars, added

- 0

Protein

7% 3

Cholesterol

- 0

Sodium

44% 1046

Calcium

15% 152

Magnesium

20% 85

Potassium

20% 939

Iron

12% 2

Zinc

4% 0

Phosphorus

14% 98

Vitamin A

134% 1206

Vitamin C

78% 70

Thiamin (B1)

23% 0

Riboflavin (B2)

9% 0

Niacin (B3)

18% 3

Vitamin B6

32% 0

Folate equivalent (total)

21% 84

Folate (food)

- 84

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

40% 6

Vitamin K

60% 71

Sugar alcohols

- 0

Water

- 349
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