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RECIPE
13 INGREDIENTS 6 STEPS 40min

Autumn Salad with Pomegranate Vinaigrette

4.0
3 Ratings
Toss in an array of seasonal, colorful ingredients until an autumny pomegranate salad is born.
Autumn Salad with Pomegranate Vinaigrette Recipe | SideChef
Toss in an array of seasonal, colorful ingredients until an autumny pomegranate salad is born.
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
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Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
40min
Total Time
$3.05
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/3 cup
1 cup cooked rice per 2 servings
1/2
Winter Squash
or Pumpkin, Butternut Squash
1 pinch
4 cups
or romaine, kale etc.
3/4 cup
Feta Cheese , cubed
1/4 cup
2 Tbsp
Balsamic Vinegar
1 tsp
or honey
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
684
FAT
47.4 g
PROTEIN
14.1 g
CARBS
53.6 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Peel your Winter Squash (1/2) with a vegetable peeler, remove seeds, and cut into cubes. Toss with Salt (1 pinch) , Olive Oil (1 Tbsp) .

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4.0
3 Ratings
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Nutrition Per Serving
Calories
684
% Daily Value*
Fat
47.4 g
61%
Saturated Fat
12.2 g
61%
Trans Fat
0.0 g
--
Cholesterol
50.5 mg
17%
Carbohydrates
53.6 g
19%
Fiber
7.3 g
26%
Sugars
13.1 g
--
Protein
14.1 g
28%
Sodium
703.7 mg
31%
Vitamin D
0.2 µg
1%
Calcium
383.4 mg
29%
Iron
4.2 mg
23%
Potassium
489.7 mg
10%
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