NUTRITION FACTS
Serving Size = 2 cups; Servings per container = 4; Calories 230; Total Fat 10g (13%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 200mg (8%); Total Carbohydrate 38g (14%); Dietary Fiber 7g (25%); Sugars 12g; Protein 4g.

AUTUMN SALAD

4 servings / 1 serving = 2 cups

AUTUMN SALAD

4 servings / 1 serving = 2 cups

Final-CHEF-Stamp-KNOCKED-OUT_33Recipe Developed by the San Antonio Food Bank

INGREDIENTS

Salad:

  • 1 small butternut squash
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • 4 cups baby spinach
  • 1 small red onion, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans, toasted

Dressing:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste

DIRECTIONS

Salad:

  1. Preheat oven to 425 degrees.
  2. Peel, seed, and cube the butternut squash and place into a large bowl. Add in the olive oil, salt, pepper, and garlic powder and toss well to combine.
  3. Place onto a foil-lined sheet pan and roast for 30 minutes. Remove and allow to cool.
  4. Place all salad ingredients in a large bowl. Drizzle with the dressing and toss well to combine.

Dressing:

  1. Combine all ingredients and whisk well to combine.
NUTRITION FACTS
Serving Size = 2 cups; Servings per container = 4; Calories 230; Total Fat 10g (13%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 200mg (8%); Total Carbohydrate 38g (14%); Dietary Fiber 7g (25%); Sugars 12g; Protein 4g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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