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RECIPE
13 INGREDIENTS5 STEPS40min

Fall Salad with Orange Cinnamon Vinaigrette

Easy Fall Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar. Perfect for a lighter dish at Thanksgiving!
Fall Salad with Orange Cinnamon Vinaigrette Recipe | SideChef
Easy Fall Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar. Perfect for a lighter dish at Thanksgiving!
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/
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Estimated Total: Estimated Total:
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/
40min
Total Time
$14.37
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
to taste
Nonstick Cooking Spray

Salad

4 cups
to taste
Ground Cinnamon
to sprinkle on squash before roasting
to taste
to sprinkle on squash before roasting
2 heads
plus spring mix salad for added color
to taste
or Chopped Pecans
to taste
Gorgonzola Cheese , crumbled

Vinaigrette

1/2 cup
2 Tbsp
1 Tbsp
1/4 tsp
Ground Cinnamon
1/4 tsp
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Nutrition Per Serving

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CALORIES
129
FAT
5.3 g
PROTEIN
3.0 g
CARBS
20.7 g

Author's Notes

TIME SAVING TIP: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious. MAKE IT VEGAN: Leave off the cheese or use a dairy-free substitute.

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with foil and spray with Nonstick Cooking Spray (to taste) .
Step 2
Place Butternut Squash (4 cups) on the baking sheet and spray squash with Nonstick Cooking Spray (to taste) . Sprinkle Ground Cinnamon (to taste) and Salt (to taste) over the squash. Roast for approximately 30 mins, then remove from the oven to cool.
Step 3
Meanwhile, chop Romaine Lettuce (2 heads) and place them plus Pomegranate Seeds (to taste) , Sliced Almonds (to taste) , and Gorgonzola Cheese (to taste) in a large serving bowl and set aside.
Step 4
To a jar with a lid, add the Orange Juice (1/2 cup) , Olive Oil (2 Tbsp) , Maple Syrup (1 Tbsp) , Ground Cinnamon (1/4 tsp) , and Salt (1/4 tsp) . Combine by shaking vigorously.
Step 5
Once the squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with Salt and Ground Black Pepper to taste. Enjoy!
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Nutrition Per Serving
Calories
129
% Daily Value*
Fat
5.3 g
7%
Saturated Fat
0.8 g
4%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
20.7 g
8%
Fiber
5.3 g
19%
Sugars
7.7 g
--
Protein
3.0 g
6%
Sodium
118.0 mg
5%
Vitamin D
--
--
Calcium
104.4 mg
8%
Iron
2.3 mg
13%
Potassium
771.3 mg
16%
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