Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
12 Ingredients
  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan
Nutrition
273
14% daily value
4 servings
                                       
                                            balanced, vegetarian, gluten-​free
     

Fat

19% 12

Saturated

22% 4

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

11% 34

Carbs (net)

- 29

Fiber

18% 4

Sugars

- 16

Sugars, added

- 3

Protein

21% 11

Cholesterol

5% 14

Sodium

29% 698

Calcium

39% 386

Magnesium

20% 85

Potassium

16% 740

Iron

11% 2

Zinc

11% 1

Phosphorus

33% 233

Vitamin A

93% 838

Vitamin C

39% 35

Thiamin (B1)

16% 0

Riboflavin (B2)

16% 0

Niacin (B3)

13% 2

Vitamin B6

24% 0

Folate equivalent (total)

18% 73

Folate (food)

- 73

Folic acid

- 0

Vitamin B12

11% 0

Vitamin D

27% 4

Vitamin E

19% 3

Vitamin K

31% 37

Sugar alcohols

- 0

Water

- 213
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