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Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing
TASTE AND SEE10Ingredients
25Minutes
190Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 cups cranberry juice
- 1 Tbsp. maple syrup (+ 1 teaspoon)
- 1 cup wine (cabernet sauvignon, or a full bodied red wine)
- 3 Tbsp. olive oil
- 1 tsp. salt (+ 1/4 teaspoon, and pepper)
- 1 butternut squash (medium, skinned, seeds and innards removed and chopped into 1-inch cubes)
- 1 cup dried cranberries
- 5 oz. baby spinach
- 3 oz. shaved Parmesan
- 2.5 oz. toasted salted pepitas
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium500mg21% |
| Potassium390mg11% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber2g8% |
| Sugars14g |
| Vitamin A160% |
| Vitamin C40% |
| Calcium20% |
| Iron8% |
* 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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