By Abby Ricarte
Roasted Butternut Squash, Caraway, and Blood Orange Salad
I guess you have to start somewhere. For 21 days, I’m going to make a salad. Any salad. But a really *G O O D* salad. I thought about how a well thought out salad makes me feel. And in general, they make me feel really happy. I don’t know why I rarely take the time to put together a nice, happy salad— I usually dump some greens in a bowl with some dressing and it’s usually sad. No more sad salads in 2021!!!! More salads with some thought, intention, and love. Happy salads! Let’s do this.
Updated at: Thu, 17 Aug 2023 13:21:53 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Nutrition per serving
Calories454 kcal (23%)
Total Fat35.1 g (50%)
Carbs36.4 g (14%)
Sugars4.5 g (5%)
Protein7.3 g (15%)
Sodium813.7 mg (41%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Cube butternut squash.
Step 2
Place squash on an ungreased baking sheet and toss with olive oil, salt, pepper, garlic powder, and caraway seeds.
Step 3
Roast squash at 400 degrees for about 30 minutes or until fork tender.
Step 4
Remove the skin from blood orange and cut crosswise into circles. Roughly chop pecans.
Step 5
To a bowl, add spring salad mix, roasted squash, blood orange, and pecans. Toss before serving.
Step 6
Enjoy!
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