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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.9
  • Total Fat: 16.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 20.3 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.4 g

View full nutritional breakdown of BUTTERNUT SQUASH AND SPINACH SALAD calories by ingredient
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Number of Servings: 4


    *Butternut Squash, cooked Nutiondata.com, 180 gram(s) (remove)
    *Balsamic Vinegar, 1 tbsp (remove)
    Extra Light Olive Oil, 2 tbsp (remove)
    VEGE ALDI -Little Salad Bar Flat Leaf Spinach, 4 cup (remove)
    VEGE Onion Vidalia raw med onion, 105 gram (remove)
    Rosemary, dried, 1 tsp (remove)
    *Nu-Salt (salt substitute) 1 tsp = 1 gram, .5 gram(s) (remove)
    *black pepper corn (ground), .5 tsp (remove)
    Pecans, .5 cup, halves (remove)


1. Pre-heat oven to 400 degrees.
2. Peal and cut butternut squash into 1/2-inch cubes. In a large bowl toss with olive oil, sea salt and rosemary.
3. Transfer to a roasting pan and cook for about 30 minutes or until softened.
4. Sauté red onions in olive oil over medium heat. When soft, add spinach and balsamic vinaigrette and cook until spinach is wilted.
5. Top spinach with butternut squash and pecans.

Number of Servings: 4

Recipe submitted by SparkPeople user INDEJAM09.

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