Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette

The Wholesome Dish
12Ingredients
340Calories
50Minutes

Ingredients

  • 1/2 butternut squash (a medium, peeled & cut into 1 inch cubes, 4 cups)
  • 1 pound Brussels sprouts (trimmed & halved)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons maple syrup
  • 1/8 teaspoon ground cinnamon
  • 6 cups lettuce (baby spring mix)
  • 1 apple (medium, cored & chopped)
  • 1/4 cup pecans
  • 1/4 cup blue cheese crumbles (or feta)
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon salt
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NutritionView more

340Calories
Sodium14%DV330mg
Fat31%DV20g
Protein16%DV8g
Carbs13%DV39g
Fiber36%DV9g

PER SERVING *

Calories340Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat3.5g18%
Trans Fat
Cholesterol5mg2%
Sodium330mg14%
Potassium1010mg29%
Protein8g16%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber9g36%
Sugars19g38%
Vitamin A
Vitamin C
Calcium
Iron

* 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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