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Roast Pumpkin & Beetroot Salad With Maple Walnuts
IRENA MMACRI16Ingredients
30Minutes
310Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 butternut (or Kabocha pumpkin, peeled and diced into cubes)
- 1 1/2 tsp. fennel seeds (cumun seeds will also work well)
- 1/2 tsp. salt
- 1 Tbsp. olive oil
- 2 beets (medium cooked, sliced into wedges or cubes)
- 1 Tbsp. apple cider vinegar
- 1 pinch salt (and pepper)
- 1/3 cup walnut halves
- 1 1/2 Tbsp. maple syrup
- 1/4 tsp. cinnamon powder
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil
- 1 tsp. maple syrup
- 1/2 tsp. Dijon mustard
- 1 pinch salt (and pepper)
- 4 cups salad leaves (mixed, choice.)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium760mg32% |
| Potassium350mg10% |
| Protein4g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars14g |
| Vitamin A0% |
| Vitamin C6% |
| Calcium6% |
| Iron10% |
* 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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