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Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
THE WHOLESOME DISH12Ingredients
50Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 butternut squash (a medium, peeled & cut into 1 inch cubes, 4 cups)
- 1 lb. Brussels sprouts (trimmed & halved)
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. maple syrup
- 1/8 tsp. ground cinnamon
- 6 cups lettuce (baby spring mix)
- 1 apple (medium, cored & chopped)
- 1/4 cup pecans
- 1/4 cup blue cheese crumbles (or feta)
- 2 tsp. Dijon mustard
- 1/4 tsp. salt
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium330mg14% |
| Potassium1010mg29% |
| Protein8g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber9g36% |
| Sugars19g |
| Vitamin A300% |
| Vitamin C220% |
| 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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