Roasted Butternut Blackberry Sunflower Crunch Salad
Cook time – 29 min
- Total time
- 44 minutes
- Preparation time
- 15 minutes
- Calories
- 422
- Portions
- 4
Directions
1. Preheat oven to 425°F; line a rimmed baking pan with nonstick foil. Toast pecans in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
2. Toss squash, oil, syrup and cinnamon in a large bowl; spread on prepared pan. Roast squash mixture 25 minutes or until golden brown and tender, stirring once.
3. Prepare Salad Kit as package directs in a large bowl; fold in blackberries and squash mixture. Makes about 6 cups.
4. Serve salad sprinkled with cheese and pecans.
Ingredients
- ½ cup chopped pecans
- ½ medium butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- 1 bag (12.2 ounces) DOLE® Chopped Sunflower Crunch Salad Kit
- 1 cup DOLE® Blackberries
- 1/3 cup crumbled fat free feta cheese
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | |
| Calories | 422 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (27 g) | 35% |
| Saturated Fat (4 g) | 18% |
| Polyunsaturated (4 g) | |
| Monounsaturated (11 g) | |
| Cholesterol (8 mg) | 3% |
| Sodium (433 mg) | 19% |
| Total Carbohydrate (40 g) | 14% |
| Dietary Fiber (8 g) | 29% |
| Total Sugars (17 g) | |
| Included Added Sugars (10 g) | |
| Protein (11 g) | 21% |
| Calcium | 20% |
| Iron | 15% |
| Magnesium | 20% |
| Manganese | 60% |
| Phosphorus | 8% |
| Potassium (868 mg) | 20% |
| Thiamin | 20% |
| Vitamin A | 100% |
| Vitamin B6 | 15% |
| Vitamin C | 45% |
| Vitamin E | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.