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Winter Green Salad with Butternut Squash and Beets
WHAT WOULD CATHY EAT13Ingredients
55Minutes
210Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1/2 cup extra-virgin olive oil (divided)
- 1 beet (medium/large, peeled and cubed)
- 1 butternut squash (medium, peeled, seeded and cubed)
- 2 tsp. fresh thyme leaves (optional)
- 5 Tbsp. champagne vinegar (or white wine vinegar)
- 1 garlic clove (finely minced)
- 2 tsp. Dijon mustard (coarse-grain)
- 2 tsp. maple syrup
- salt
- freshly ground black pepper
- 1 head escarole (washed and chopped)
- 1 head curly endive (/frisee, washed and chopped)
- 1/2 cup walnuts (lightly toasted and chopped)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium120mg5% |
| Potassium610mg17% |
| Protein3g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A160% |
| Vitamin C35% |
| Calcium10% |
| 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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