Roasted Butternut Squash Salad with Blue Cheese Vinaigrette Recipe

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Roasted Butternut Squash Salad with Blue Cheese Vinaigrette
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Ingredients:

Directions:

  1. Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Add squash, and cook 1 to 2 minutes or just until warm. Remove from heat.
  2. Toss spinach in a bowl with Blue Cheese Vinaigrette. Arrange baby spinach on a serving platter; top with squash mixture, cranberries, pecans, and bacon.
  3. Note: Nutritional analysis does not include dressing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1490.48 Kcal (6240 kJ)
Calories from fat 979.23 Kcal
% Daily Value*
Total Fat 108.8g 167%
Cholesterol 160.72mg 54%
Sodium 3942.4mg 164%
Potassium 2444.49mg 52%
Total Carbs 81.45g 27%
Sugars 45.32g 181%
Dietary Fiber 16.86g 67%
Protein 64.91g 130%
Vitamin C 72.9mg 121%
Iron 13.4mg 75%
Calcium 330.7mg 33%
Amount Per 100 g
Calories 241.5 Kcal (1011 kJ)
Calories from fat 158.66 Kcal
% Daily Value*
Total Fat 17.63g 167%
Cholesterol 26.04mg 54%
Sodium 638.77mg 164%
Potassium 396.07mg 52%
Total Carbs 13.2g 27%
Sugars 7.34g 181%
Dietary Fiber 2.73g 67%
Protein 10.52g 130%
Vitamin C 11.8mg 121%
Iron 2.2mg 75%
Calcium 53.6mg 33%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.1
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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