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Roasted Grape and Butternut Squash Salad with Kale and Parmesan
FOOD5218Ingredients
50Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 clove garlic (smashed and minced)
- 1 Tbsp. sherry vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. honey
- 1/4 tsp. paprika
- 1 pinch sea salt
- 1/4 cup virgin olive oil (extra-)
- 2 Tbsp. shredded Parmesan (finely)
- 1 butternut squash (small, trimmed, peeled, halved, and seeded)
- 1/2 tsp. sea salt
- 1/4 tsp. chili powder (chipotle)
- 1/4 tsp. chili pepper flakes
- 1 pinch paprika
- 1 pinch black pepper
- 2 1/2 tsp. virgin olive oil (extra-, divided)
- 2 cups seedless black grapes
- 8 oz. kale leaves (baby)
- 1/4 cup shaved Parmesan
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium350mg15% |
| Potassium460mg13% |
| Protein4g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A280% |
| Vitamin C100% |
| Calcium15% |
| Iron10% |
* 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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