Butternut Squash Salad with Piquillo Peppers
Sour celery pickles, tangy goat cheese, spicy peppers and sweet roasted butternut squash seasoned with fragrant coriander and cumin create a flavor explosion for a tasty alternative to leafy greens in this healthy salad recipe from chef Steve McHugh of the restaurant Cured in San Antonio. The salad is not just delicious--it also contains anti-inflammatory foods, including the squash, pecans and black pepper.
Source: EatingWell Magazine, October 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate pickled celery, roasted squash and the goat cheese mixture separately for up to 1 day.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
289 calories; protein 5.7g; carbohydrates 18.2g; dietary fiber 6.1g; sugars 4.4g; 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; added sugar 1g.
Exchanges:
4 1/2 fat, 1 starch, 1/2 medium-fat protein, 1/2 vegetable