Butternut Squash Salad Recipe

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Butternut Squash Salad
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  1. Preheat oven to 350°. Lightly oil a large baking sheet and arrange squash slices on it (they will overlap). Roast until tender, about 15 minutes. Set aside to cool.
  2. In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.
  3. In a serving dish, layer squash slices, red onion, and parsley. Drizzle with dressing and top with parmesan if you like.
  4. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1024.7 Kcal (4290 kJ)
Calories from fat 444.2 Kcal
% Daily Value*
Total Fat 49.36g 76%
Cholesterol 22mg 7%
Sodium 2179.96mg 91%
Potassium 4177.27mg 89%
Total Carbs 144.57g 48%
Sugars 25.6g 102%
Dietary Fiber 24.13g 97%
Protein 21.79g 44%
Vitamin C 260.3mg 434%
Vitamin A 11.3mg 378%
Iron 12.1mg 67%
Calcium 854mg 85%
Amount Per 100 g
Calories 78.84 Kcal (330 kJ)
Calories from fat 34.17 Kcal
% Daily Value*
Total Fat 3.8g 76%
Cholesterol 1.69mg 7%
Sodium 167.72mg 91%
Potassium 321.38mg 89%
Total Carbs 11.12g 48%
Sugars 1.97g 102%
Dietary Fiber 1.86g 97%
Protein 1.68g 44%
Vitamin C 20mg 434%
Vitamin A 0.9mg 378%
Iron 0.9mg 67%
Calcium 65.7mg 85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.8
  • 28

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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