13 Ingredients
  • 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • freshly ground pepper
  • 1 granny smith apple, quartered, cored, and thinly sliced
  • 1 head escarole, torn into 2-inch pieces
  • 2 1/2 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon packed light-brown sugar
  • 1/4 teaspoon coarse salt, plus more, to taste
  • freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
Nutrition
316
16% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

31% 20

Saturated

27% 5

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 25

Fiber

24% 6

Sugars

- 10

Sugars, added

- 1

Protein

14% 7

Cholesterol

6% 18

Sodium

21% 504

Calcium

23% 228

Magnesium

19% 78

Potassium

17% 796

Iron

10% 2

Zinc

9% 1

Phosphorus

23% 162

Vitamin A

118% 1063

Vitamin C

45% 40

Thiamin (B1)

18% 0

Riboflavin (B2)

10% 0

Niacin (B3)

15% 2

Vitamin B6

26% 0

Folate equivalent (total)

15% 61

Folate (food)

- 63

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

33% 5

Vitamin K

13% 15
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