Roasted Butternut Squash Salad

The recipe Roasted Butternut Squash Salad can be made in roughly 50 minutes. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 6 and costs 82 cents per serving. This side dish has 160 calories, 3g of protein, and 5g of fat per serving. A mixture of baby spinach, butternut squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. Only a few people made this recipe, and 8 would say it hit the spot. It is brought to you by Budget Bytes. Overall, this recipe earns a spectacular spoonacular score of 98%. Try Roasted Butternut Squash Quinoa Salad, Warm Roasted Butternut Squash Salad, and Roasted Butternut Squash Orzo Salad for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

3 cups fresh baby spinach $0.50

2 medium butternut squash $2.46

1/3 cup dried cranberries $0.45

to taste (approx. ½ tsp each) salt and fresh ground pepper $0.10

2 Tbsp olive oil $0.21

Equipment:

oven

peeler

bowl

baking sheet

Cooking instruction summary:

Preheat your oven to 350 degrees. Cut the top and bottoms off of your squash. Stand the squash upright and remove the peel using a vegetable peeler. Cut the squash lengthwise, scoop out the seeds then cut into 1 inch cubes. See photos below for more help.Place the cubed squash in a bowl and toss with olive oil, salt and fresh ground black pepper. Spread the squash out on a baking sheet and bake in the oven for 30-40 minutes (until soft and slightly golden on the edges).When the squash has finished roasting, let it sit until it is cool enough to touch. Mix with the dried cranberries and spinach. Serve chilled or warm!

 

Step by step:


1. Preheat your oven to 350 degrees.

2. Cut the top and bottoms off of your squash. Stand the squash upright and remove the peel using a vegetable peeler.

3. Cut the squash lengthwise, scoop out the seeds then cut into 1 inch cubes. See photos below for more help.

4. Place the cubed squash in a bowl and toss with olive oil, salt and fresh ground black pepper.

5. Spread the squash out on a baking sheet and bake in the oven for 30-40 minutes (until soft and slightly golden on the edges).When the squash has finished roasting, let it sit until it is cool enough to touch.

6. Mix with the dried cranberries and spinach.

7. Serve chilled or warm!


Nutrition Information:

Quickview
159k Calories
2g Protein
4g Total Fat
30g Carbs
100% Health Score
Limit These
Calories
159k
8%

Fat
4g
8%

  Saturated Fat
0.71g
4%

Carbohydrates
30g
10%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
22mg
1%

Get Enough Of These
Protein
2g
6%

Vitamin A
27984IU
560%

Vitamin K
78µg
75%

Vitamin C
57mg
70%

Manganese
0.66mg
33%

Vitamin E
4mg
31%

Potassium
968mg
28%

Magnesium
97mg
24%

Folate
96µg
24%

Fiber
5g
22%

Vitamin B6
0.42mg
21%

Vitamin B1
0.26mg
17%

Vitamin B3
3mg
16%

Calcium
135mg
14%

Iron
2mg
12%

Vitamin B5
1mg
10%

Copper
0.2mg
10%

Phosphorus
90mg
9%

Vitamin B2
0.08mg
5%

Zinc
0.46mg
3%

Selenium
1µg
2%

covered percent of daily need
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