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Roasted Beet and Butternut Squash Salad
THE CHOPPING BLOCK17Ingredients
50Minutes
420Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 beet (large, peeled and cut into large dice)
- 1 butternut squash (neck portion only, peeled and cut into large dice)
- 2 Tbsp. extra virgin olive oil
- salt
- pepper
- 1 shallot (small, minced)
- 2 Tbsp. blood orange juice (freshly squeezed)
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1/2 cup extra virgin olive oil (or more if needed)
- salt
- pepper
- 4 cups spinach (stems removed)
- 2 blood oranges (cut into segments)
- 1/3 cup pistachios (toasted and rough chopped)
- 1/3 cup Parmesan cheese (shaved)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium460mg19% |
| Potassium820mg23% |
| Protein8g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A250% |
| Vitamin C100% |
| Calcium20% |
| 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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