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Fall Harvest Salad with Roasted Butternut Squash and Pomegranate
AHEAD OF THYME12Ingredients
50Minutes
580Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 butternut squash (medium, peeled and sliced into 1/4-inch pieces)
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- 5 oz. salad (baby kale, blend)
- 1/2 pomegranate
- 1/4 cup cheddar cheese (cut into small cubes)
- 1/3 cup pepitas (no shell pumpkin seeds, toasted, for homemade, see instructions above in blog post)
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/3 cup extra virgin olive oil
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol10mg3% |
Sodium1040mg43% |
Potassium740mg21% |
Protein11g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber6g24% |
Sugars18g |
Vitamin A280% |
Vitamin C60% |
Calcium15% |
Iron20% |
* 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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