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Nutrition Facts
Serving Size 269 g
(Approx. 4 Servings)
Amount Per Serving
Calories 380 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 170 mg 7%
Total Carbohydrate 23 g 8%
Dietary Fiber 5 g 20%
Sugars 11 g
Protein 8 g
Vitamin A 260% Iron 10%
Vitamin C 50% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Butternut Squash and Apple Salad with Cider Vinaigrette

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

10 Oz diced butternut squash
1 Tbsp olive oil
1/4 cup(s) H-E-B Spiced Apple Cider
1 Tsp Dijon mustard
1 clove garlic
1/2 cup(s) olive oil
1 gala apple, sliced
1/4 cup(s) candied pecans
4 Oz crumbled goat cheese
4 cup(s) mixed greens
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Place a large Pyrex baking dish in the oven and preheat to 400ºF.
Toss squash with 1 tablespoon olive oil and season as desired.
Once oven is hot, add oiled butternut squash to the hot baking dish and bake 20 to 30 minutes until squash is tender and browned.
Meanwhile, make the vinaigrette by processing cider, Dijon mustard and garlic in a blender.
With blender on low speed, slowly adding in olive oil until emulsified.
Remove squash from oven and combine with apples, pecans, goat cheese and mix greens.
Drizzle with vinaigrette and serve. Store remaining vinaigrette in an airtight container for 1 week.


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