Roasted Butternut Squash Salad with Spicy Candied Pepitas, Goat Cheese, and Molasses Vinaigrette

Rated 5.0 based on 2 customer reviews
Roasted Butternut Squash Salad with Spicy Candied Pepitas, Goat Cheese, and Molasses Vinaigrette
Roasted Butternut Squash Salad with Spicy Candied Pepitas, Goat Cheese, and Molasses Vinaigrette

Directions

Mealthy Tip

This recipe is involved, but the components can be made up to a few days ahead so you can effortlessly get it on the table for a quick dinner or impressive lunch. You might even want to make an extra batch of pepitas for snacking. (Warning, they are addictive!)

Nutrition Facts

Per Serving: 606 calories; 27g fat; 88.3g carbohydrates; 10g protein; 7mg cholesterol; 744mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 606 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 6g 28%
Trans Fat 0.0g
Polyunsaturated Fat 3.8g
Monounsaturated Fat 16.6g
Cholesterol 7mg 2%
Sodium 744mg 31%
Total Carbohydrate 88.3g 29%
Dietary Fiber 13g 54%
Sugars 52.2g
Protein 10g
Vitamin A 657% Vitamin C 77%
Calcium 19% Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Image of Caro Hodgin

Caro Hodgin says:

It's begging to look like Fall around here and winter squash are already starting to flood the grocery stores! I made this with acorn squash and it was fabulous, but I bet it would be even better with the butternut squash called for here since it's a bit firmer. This is a perfect Fall salad - the creaminess from the blue cheese, the sweet crunch from the candied nuts, and the pepperiness from the arugula all compliment the delicately roasted squash perfectly. Will definitely make again. Use goat cheese if your crew doesn't like blue.

Image of Jessica Scott

Jessica Scott says:

I had pre-cut butternut squash in my fridge and couldn't think of what to do with it, so I decided to try this recipe. Such a great idea, combining the squash with arugula for a salad. I forgot I was even eating a salad, because it was so filling. The molasses dressing was sweet and delicious. The only thing I changed is I used raw, unsalted pepitas, instead of baking them in the oven.