Nutrition
My Cookbooks
E-COOKBOOKS
Spinach Salad with Roasted Butternut Squash
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveIngredients
- 1 red onion, sliced thin
- 1 small butternut squash, trimmed and cut into 1/2” cubes
- 2 tablespoons ghee, melted
- Celtic sea salt
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons pumpkin seed oil
- 2 teaspoons honey
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon Celtic sea salt
- 5 ounces baby spinach, washed and patted dry
- 1/4 cup sunflower or pumpkin seeds
- 1/4 cup blue cheese
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1410 % Daily Value *
- Total Fat: 101 g 154.94%
- Saturated Fat: 36 g 178.15%
- Trans Fat: 0 g %
- Cholesterol: 141 mg 47.1%
- Sodium: 796 mg 33.16%
- Calcium: 434 mg 43.35%
- Potassium: 417 mg 11.91%
- Magnesium: 0 mg 0%
- Iron: 12 mg 65.06%
- Zinc: 0 mg 0%
- Total Carbohydrate: 84 g %
- Dietary Fiber: 9 g 36.72%
- Sugar: 12 g
- Protein: 40 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 249.08%
- Vitamin C 85.43%
- Vitamin D 1.77%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat19
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch4
- Exchange - Vegetables1
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total3 oz-eq
