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Fall Greens with Butternut Squash and Spicy Pepitas
THE ORGANIC KITCHEN24Ingredients
60Minutes
420Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup pepitas (pumpkin seeds)
- 1/4 tsp. black pepper (freshly ground)
- 1/4 tsp. cayenne pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. ancho chile powder
- 1/2 tsp. sea salt
- 1/2 Tbsp. fresh squeezed lime juice
- 1 1/2 lb. butternut squash (peeled and cut into ½ inch cubes)
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup (real)
- 1 head red leaf lettuce
- 1 head butter lettuce
- 2 cups baby spinach
- 3 oz. Asiago cheese (shaved using a y peeler)
- 1/2 cup pepitas (Roasted spicy)
- 1/3 cup dried cranberries
- 1 shallot (minced, chopped)
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. cider vinegar
- 2 tsp. Dijon mustard
- 3 Tbsp. maple syrup
- 1/2 cup olive oil
- 1 tsp. sea salt
- 1/2 tsp. pepper
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium600mg25% |
| Potassium750mg21% |
| Protein12g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A270% |
| Vitamin C40% |
| 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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