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Nutrition Facts
Serving Size 121 g
(Approx. 9 Servings)
Amount Per Serving
Calories 250 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 220 mg 9%
Total Carbohydrate 28 g 9%
Dietary Fiber 4 g 16%
Sugars 11 g
Protein 8 g
Vitamin A 130% Iron 8%
Vitamin C 25% Calcium 20%
*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 and are estimates only. We make no representations or warranties regarding the nutrition information provided. 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.
Seven-Grain Autumn Salad
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
9  People


Recipe makes 9 Servings

1 butternut squash, peeled, seeded and cut into 1-inch cubes
2 Tbsp olive oil
1 Tsp black pepper
1 cup(s) H-E-B Brown Rice and Whole Grains, prepared according to package directions
1 green onions, chopped
1 bunch flat leaf parsley, chopped
1 cup(s) dried apricots, sliced
1/2 cup(s) Parmesan cheese
1/2 cup(s) Cookwell and Company Olive and Lemon Vinaigrette
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Preheat oven to 400°F.
Toss squash with olive oil and pepper, then place on a foil-lined baking sheet and roast 15-20 minutes until fork-tender; remove from oven, and place in a large bowl.
Mix in grains, green onions, parsley, apricots, cheese and vinaigrette; allow to sit 10 minutes before serving.



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