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 12% DV; carbohydrates 18.2g 6% DV; exchange other carbs 1; dietary fiber 6.1g 25% DV; sugars 4.4g; fat 23g 35% DV; saturated fat 4.3g 22% DV; cholesterol 6.5mg 2% DV; vitamin a iu 13620.6IU 272% DV; vitamin c 20.2mg 34% DV; folate 32.6mcg 8% DV; calcium 93.6mg 9% DV; iron 1.6mg 9% DV; magnesium 54.9mg 20% DV; potassium 437.4mg 12% DV; sodium 421.1mg 17% DV; added sugar 1g.
4 1/2 fat, 1 starch, 1/2 medium-fat protein, 1/2 vegetable