Winter Vegetable Salad
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10

Ingredients

4

Servings

40
Minutes
Ingredients
Update for Servings
Prep Time: 20 Minutes
Cooking Time: 20 Minutes
Prep Time: 20 Minutes Cooking Time: 20 Minutes
  1. Preheat oven to 400F.
  2. Cut the top and root off beet. Peel with a vegetable peeler.
  3. Peel butternut squash, cut in half and clean out seeds.
  4. Dice beets and squash into ½ inch cubes. Toss with 1 tablespoon of oil, ½ teaspoon salt, ¼ teaspoon pepper. Bake until tender, about 15-20 minutes. Cool completely when cooked.
Nutrition

Nutrition information is based on above directions

Nutrition Facts
Winter Vegetable Salad
Amount Per Serving
Calories 367 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Sodium 412mg 17%
Potassium 169mg 5%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 1g 2%
Vitamin A 85%
Vitamin C 29%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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