Butternut Squash Salad with Piquillo Peppers
Source: EatingWell Magazine, October 2019
To make ahead: Refrigerate pickled celery, roasted squash and the goat cheese mixture separately for up to 1 day.
Serving Size: about 1 cup
289 calories; protein 5.7g; carbohydrates 18.2g; dietary fiber 6.1g; fat 23g; saturated fat 4.3g; cholesterol 6.5mg; vitamin a iu 13620.6IU; vitamin c 20.2mg; folate 32.6mcg; calcium 93.6mg; iron 1.6mg; magnesium 54.9mg; potassium 437.4mg; sodium 421.1mg.
4 1/2 fat, 1 starch, 1/2 medium-fat protein, 1/2 vegetable