Kale Salad with Roasted Squash, Dried Cranberries and Pistachios recipes

Kale Salad with Roasted Squash, Dried Cranberries and Pistachios recipes
17 Ingredients
  • salad
  • 1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • salt
  • pepper
  • lacinato kale
  • 1/2 cup shelled, toasted, unsalted pistachios, coarsely chopped
  • 3/4 cup dried cranberries
  • dressing
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • salt
  • pepper
Nutrition
313
16% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

29% 19

Saturated

11% 2

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

13% 38

Carbs (net)

- 32

Fiber

24% 6

Sugars

- 15

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

25% 607

Calcium

11% 107

Magnesium

19% 77

Potassium

22% 774

Iron

11% 2

Zinc

4% 1

Phosphorus

17% 117

Vitamin A

104% 932

Vitamin C

65% 39

Thiamin (B1)

18% 0

Riboflavin (B2)

3% 0

Niacin (B3)

12% 2

Vitamin B6

24% 0

Folate equivalent (total)

14% 55

Folate (food)

- 55

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

26% 5

Vitamin K

13% 11
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