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18Ingredients
60Minutes
850Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (diced into 1/2" pieces)
- 2 Tbsp. olive oil (divided)
- 1 cup fresh cranberries
- 2 tsp. maple syrup
- 8 cups fresh spinach
- 1 cup quinoa (cooked and cooled)
- 1 cup goat cheese
- 1/2 cup pecans
- 1/4 cup brown sugar
- 1 Tbsp. water
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 Tbsp. Dijon mustard
- 1 Tbsp. red wine vinaigrette
- 1 Tbsp. maple syrup
- 1 Tbsp. lemon juice
- 4 Tbsp. olive oil
- 1/4 tsp. salt
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat510 |
| % DAILY VALUE |
| Total Fat57g88% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium550mg23% |
| Potassium1000mg29% |
| Protein28g |
| Calories from Fat510 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber9g36% |
| Sugars19g |
| Vitamin A280% |
| Vitamin C60% |
| Calcium70% |
| Iron40% |
* 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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Reviews(1)
Troia 5 years ago
This salad is so yummy and a great combination of flavors. There are two things I’d change next time. First, roast the butternut squash a little more before adding the cranberries and don’t over roast the cranberries (my error). Second, the candied pecans were a bit sticky and hard. I think I’ll try a different way to make candied pecans.