IntermediateSaladAnyamerican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:20 min
Cook:40 min
Total:55 min
Servings:10
Roasted autumn squash over mixed greens with balsamic vinegar and toasted nuts.
Ingredients
Servings:
10
- 4 whole squash, small (acorn, butternut, etc)
- 2 tablespoons olive oil
- ⅕ teaspoons salt
- ⅕ teaspoons pepper
- ⅕ cups balsamic vinegar
- ¾ cups olive oil
- 1 tablespoons dijon mustard
- ½ teaspoons salt
- ½ teaspoons pepper
- 1 clove garlic, minced
- 10 cups leafy greens (spinach, arugula, etc)
- 1 ⅕ cups walnuts, roughly chopped
- 4 ounces goat cheese
- 2 cups quinoa, cooked
- 5 tablespoons dried cranberries
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Chop squash into bite-sized pieces.
- 3
Toss squash in olive oil, salt, and pepper on sheet pan(s).
- 4
Roast for 12-15 mins until tender and golden brown.
- 5
Whisk ingredients together until well combined.
- 6
Layer all of the salad components in meal prep containers, topped with the roasted squash.
- 7
Drizzle balsamic dressing onto salad or keep it separate until you are eating.
Equipment
- Baking Sheet
- Whisk
Nutrition Facts
Calories531
% Daily Value*
Total Fat37.12g
Saturated Fat6.93g
Trans Fat0.00g
Cholesterol11.41mg
Sodium260.92mg
Total Carbohydrate39.18g
Dietary Fiber4.81g
Total Sugars6.08g
Includes Added Sugars0.00g
Protein11.89g
Vitamin D0%
Calcium10%
Iron15%
Potassium7%
* Percent Daily Values are based on a 2,000 calorie diet.