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Butternut Squash & Beet Salad with Pistachio Crusted Goat Cheese
ERICA JULSON17Ingredients
60Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (cut into 1/2 inch dice)
- 2 cups beets (peeled, cut into 1/2 inch dice)
- olive oil (Drizzle of, for roasting)
- kosher salt
- cracked black pepper
- 1 cup shelled pistachio (roasted salted, pieces)
- 2 Tbsp. fresh thyme (minced)
- 10 oz. goat cheese (log of)
- 8 oz. salad mix (herb, mixed baby greens with fresh herbs)
- 1/2 lemon (large)
- 1/4 tsp. Dijon mustard
- 1 tsp. honey
- 2 Tbsp. shallot (minced)
- 1/3 cup extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- shaved Parmesan cheese (Freshly, for garnish, optional)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat560 |
| % DAILY VALUE |
| Total Fat62g95% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium660mg28% |
| Potassium970mg28% |
| Protein31g |
| Calories from Fat560 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A260% |
| Vitamin C70% |
| Calcium80% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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