
By foodconfidence.com
Roasted Butternut Squash and Cranberry Salad
A good source of carotenoids, vitamins A, B6, C, and folate, butternut squash is also rich in phytochemicals, which convert into antioxidants, thought not only to help prevent macular degeneration, but also to reduce the risk for certain cancers and cardiovascular problems. This is a pretty salad that offers a colorful change of pace with its roasted squash, goat cheese, pecans, and cranberries.
Updated at: Thu, 24 Jul 2025 04:25:41 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Nutrition per recipe
Calories1762.5 kcal (88%)
Total Fat147.1 g (210%)
Carbs103.2 g (40%)
Sugars60.1 g (67%)
Protein20.5 g (41%)
Sodium2190.4 mg (110%)
Fiber14.8 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1butternut squash
small, peeled, seeded, and cut into 1/2 inch chunks

½ cupextra virgin olive oil

2 tablespoonsagave nectar

1 ¼ teaspoonssea salt

1 teaspoonfreshly ground black pepper

1 x 5 ouncebaby greens
bag

¼ cupdried cranberries

¼ cuppecan halves
lightly chopped

¼ cupcrumbled goat cheese

3 tablespoonswhite wine vinegar

whole grain Dijon mustard

1 tablespoonchives
freshly snipped
Instructions
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