Fall Harvest Salad
Minutes Prep time: 15
Minutes Total time: 15
Servings: 1
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 1
Difficulty: easy
1 bag (6 oz each) Birds Eye® Microwave Roasters Butternut Squash
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 cups chopped kale, lightly massaged
1 medium honey crisp apple, chopped
1/4 cup pomegranate seeds (arils)
2 tablespoons DAVID® Pumpkin Seeds, Roasted & Salted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 259 mg | 26% |
Carbohydrate | 71 g | 24% |
Cholesterol | 0 | |
Total Fat | 40 g | 62% |
Iron | 4 mg | 25% |
Calories | 678 kcal | 34% |
Sodium | 910 mg | 38% |
Protein | 13 g | 25% |
Saturated Fat | 6 g | 32% |
Sugars | 35 g | 4% |
Vitamin C | 46 mg | 76% |
Microwave butternut squash according to package directions; cool to room temperature.
Whisk together vinegar, mustard, honey, salt, pepper, and olive oil in large bowl until well blended. Pour in cooked butternut squash, kale, apple, pomegranate seeds and pepitas. Toss harvest salad with dressing and serve.
Fall Harvest Salad