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Roasted Butternut Squash Spinach Kale Salad
WHITNEYBOND.COM19Ingredients
30Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. butternut squash (fresh, cubed)
- 1/2 cup red onion (thinly sliced)
- 4 cloves garlic (minced)
- 2 Tbsp. olive oil
- 1 tsp. fresh rosemary (chopped)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 cup quinoa
- 3 cups kale
- 3 cups baby spinach
- 1/2 cup fresh dates (pitted & chopped)
- 1/4 cup pistachios
- 1 avocado (skin & pit removed)
- 1/4 cup balsamic vinegar
- 3 Tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup olive oil
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium640mg27% |
| Potassium1180mg34% |
| Protein7g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber10g40% |
| Sugars23g |
| Vitamin A310% |
| Vitamin C120% |
| 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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