Roasted Butternut Squash Salad

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3.5 by 3 people

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  • Makes: 12 servings
  • Serving Size: 1 cup
  • Makes: 13 1/2 cups
  • Prep: 20 mins
  • Roast: 20 mins to 25 mins 450°F

Roasted Butternut Squash Salad

Directions

  1. In a small bowl whisk together the vinegar, oil, garlic, rosemary, sage, salt, and pepper; set aside. In a very large bowl combine the greens, squash, cheese, and pepitas. Add dressing and toss gently to combine.

From the Test Kitchen

*roasted butternut squash:

Peel, seed, and dice a 2-pound butternut squash. Place in a shallow baking pan and toss with 2 tablespoons olive oil. Sprinkle lightly with salt and pepper. Roast in a 450 degrees F oven for 20 to 25 minutes or until tender, stirring once.

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Nutrition Facts (Roasted Butternut Squash Salad)

  • Per serving:
  • 195 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 14 mg chol. ,
  • 251 mg sodium ,
  • 9 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 6 g pro.
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3 Ratings

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