Warm Autumn Salad
Butternut squash is rich in vitamin A, which is important for eye health and immune function.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Warm Autumn Salad
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Peel and dice the butternut squash. Trim and halve the Brussels sprouts. Toss the butternut squash and Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Roast in the preheated oven for 20 minutes, or until tender. In a large bowl, combine the roasted vegetables, kale, pomegranate seeds, toasted pecans, and crumbled goat cheese. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Drizzle the dressing over the salad and toss to combine. Let the salad rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
