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Escarole, Bacon and Roasted Butternut Squash Salad with Dried Apricots and Pepitas
HEATHER CHRISTO17Ingredients
25Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- squash (Roasted)
- 3 cups butternut squash (or pumpkin, peeled and chopped into bite sized pieces)
- 3 Tbsp. olive oil
- kosher salt
- salad
- 1 head escarole (roughly chopped)
- 3 slices cooked bacon (chopped)
- 1/2 cup dried apricots (thinly sliced)
- 1/4 cup pepitas (roasted and salted)
- vinaigrette
- 1 shallot (minced)
- 2 Tbsp. flat leaf parsley (minced)
- 2 Tbsp. grainy mustard
- 2 Tbsp. honey (or agave)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- kosher salt
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium660mg28% |
| Potassium1180mg34% |
| Protein9g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber8g32% |
| Sugars15g |
| Vitamin A330% |
| Vitamin C70% |
| Calcium15% |
| Iron25% |
* 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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