This hearty winter salad brings together nutrient-dense seasonal ingredients to create a high protein vegetarian option with about 25 grams of protein per serving, primarily coming from the blue cheese and pumpkin seeds.
While it contains around 30.7 grams of fat, including 10.4 grams of saturated fat, you can lower this by reducing the blue cheese or opting for a lighter cheese (such as feta or goat cheese) instead.
It’s also naturally higher in carbohydrates, at about 34.5 grams per serving, primarily from squash, dried fruit, and the dressing, making it especially well-suited for active individuals, vegetarians seeking a filling meal, or anyone looking for a nutrient-rich, fiber-rich dish to keep them energized.
If you need it to be more diabetes-friendly or low carb, you can scale back the dried cranberries, reduce the maple syrup, or increase the ratio of greens to squash.
With these simple tweaks, the salad remains vibrant, satisfying, and adaptable to different dietary needs.
Kale and Winter Squash Salad with Orange Maple Dressing
Ingredients:
Makes 4 servings
Instructions:
Nutrition Facts
Servings Per Recipe: 4| Calories | 501 |
| Total fats | 30.7 g |
| Saturated fat | 10.4 g |
| Trans fat | |
| Total carbohydrates | 34.5 g |
| Dietary fiber | 10.1 g |
| Added sugars | 14.6 g |
| Sodium | 431.6 mg |
| Protein | 25 g |