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Receta Butternut Squash, Apple, and Stilton Salad with Maple Vinaigrette

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I’m generally not a big salad person. When I do eat salad as a meal, I like it to have substance. Between the roasted squash, chicken, apples, stilton, and arugula I had on hand, I thought to put together a colorful and hearty fall salad. I threw together a light maple vinaigrette to dress it, and also added some walnuts for extra crunch. Definitely meal-worthy.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 1 salad


Cost per recipe $5.93 view details


  1. Toss the butternut squash cubes in a little bit of olive oil, salt, and pepper. Spread out on a sheet pan and roast in a 400°F oven for about 30 minutes, or until soft. Meanwhile, whisk together the dressing ingredients and season with salt and pepper.
  2. When the squash is cool, toss together the salad ingredients and serve with the dressing.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 246g
Calories 392  
Calories from Fat 241 61%
Total Fat 27.23g 34%
Saturated Fat 7.47g 30%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 291mg 12%
Potassium 560mg 16%
Total Carbs 18.92g 5%
Dietary Fiber 2.8g 9%
Sugars 10.25g 7%
Protein 19.3g 31%
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