Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
20
High
Nutrition per serving
Calories507.6 kcal (25%)
Total Fat33.8 g (48%)
Carbs43.6 g (17%)
Sugars18.1 g (20%)
Protein17.3 g (35%)
Sodium797.7 mg (40%)
Fiber15.2 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the salad :
olive oil spray
10 ouncesbutternut squash
small, cut into 1/2-inch cubes
1 teaspoonolive oil
¼ teaspoonkosher salt
freshly ground black pepper
to taste
10 leavesLacinato kale
medium, stems removed, thinly sliced
2 cupsbaby arugula
2 tablespoonsbasil
chopped
1pear
small, seeded and cut into 1-inch pieces, I used D’anjou
1 cuppurple cabbage
shredded
2 tablespoonssliced almonds
toasted
1 ouncebleu cheese
crumbled
For the dressing :
Instructions
Step 1
Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper and toss to coat.
Step 2
Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.
Step 3
Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.
Step 4
In 2 shallow bowls, combine the kale, arugula and basil. Toss to combine.
Step 5
Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.
Step 6
Top each with 2 tablespoons dressing and serve.
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