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Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette
COOKING CLASSY19Ingredients
45Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. butternut squash (peeled and cubed, I just bought pre-cut. Cubes should be about 3/4-inch. About 4 cups)
- 1 Tbsp. olive oil
- 1/2 tsp. dried thyme
- salt
- freshly ground black pepper
- 6 slices bacon (cooked and crumbled, 6 oz)
- 1/2 cup chopped walnuts (toasted)
- 1/2 cup red onion (thinly sliced, rinse under water to remove harsh bite. About 1/3 of a medium)
- 3 oz. feta cheese (crumbled)
- 5 oz. baby kale (and spinach blend or arugula and spinach blend)
- 1/3 cup dried cranberries
- 3 Tbsp. maple syrup (real)
- 2 1/2 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic (minced)
- 2 1/2 tsp. fresh rosemary (minced, or 3/4 tsp dried, crushed)
- salt
- freshly ground black pepper
- 1/3 cup olive oil
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol45mg15% |
Sodium1000mg42% |
Potassium710mg20% |
Protein13g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber4g16% |
Sugars15g |
Vitamin A290% |
Vitamin C100% |
Calcium25% |
Iron15% |
* 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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