Butternut Mountain Farm Organic Maple Syrup Description
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Butternut Mountain Farm of Vermont
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Maple Sugar Country
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100% Pure Vermont Maple Syrup
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Dark Color Robust Taste - Grade A
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Squeeze Bottle No Mess
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Non GMO Project Verified
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USDA Organic
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Gluten Free
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Kosher
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Vegan
Squeeze a little bit of extra goodness into your day with our squeeze bottle. Using maple syrup to sweeten and flavor has never been easier because the squeeze bottle is:
No Mess — silicon valve prevents drips and dribbles.
Controlled Dispensing — allows for easy portion control.
Fun to Use for All Ages — simply pop open the cap and squeeze.
Fridge Door Friendly — moves maple syrup to the front of the refrigerator for increased accessibility.
A Family, A Passion, Maple
Free Of
GMOs, gluten, and animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (30 mL)
Servings per Container: About 12
| Amount Per Serving | % Daily Value |
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| Calories | 110 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 5 mg | 0% |
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| Total Carbohydrate | 27 g | 10% |
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| Total Sugars | 24 g | 48% |
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| Protein | 0 g | |
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| Calcium | 30 mg | 2% |
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| Potassium | 90 mg | 2% |
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Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin D and iron.
Other Ingredients: Pure organic maple syrup.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Thanksgiving Centerpiece Salad
[vc_row][vc_column][vc_column_text]Move over, mashed potatoes, there’s a new showstopper on the Thanksgiving table. This Thanksgiving salad layers roasted butternut squash, crisp apples and ruby cranberries over softened kale, all tossed in a creamy maple-mustard dressing. It’s colorful, nourishing and bursting with the kind of feel-good flavor that gives traditional sides a run for their gravy.
Thanksgiving Centerpiece Salad
- 1 large butternut squash (peeled, seeded, cubed)
- 1 bunch kale (stems removed, leaves chopped)
- 1 large apple (sliced thin)
- 1/2 cup unsweetened dried cranberries
- 1/4 cup roasted pumpkin seeds
- 1-2 Tbsp. olive oil
- 1/2 tsp. sea salt (plus more to taste)
- 1/4 tsp. black pepper (plus more to taste)
- 1/2 tsp. ground sage
- 1/4 tsp. cinnamon
For the dressing
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 tsp. dijon mustard
- 2 Tbsp. sour cream
- 2 Tbsp. olive oil
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In bowl, toss butternut squash cubes with olive oil, salt, pepper, sage and cinnamon.
- On prepared baking sheet, spread out squash in single layer. Roast 25 minutes, tossing halfway through, until tender and caramelized.
- Place chopped kale in large bowl. Drizzle with 1 tablespoon olive oil and small pinch of salt. Massage with hands for 1-2 minutes until softened.
- In bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, sour cream, olive oil, salt and pepper until smooth.
- To bowl with kale, add roasted squash, apple, cranberries and pumpkin seeds. Drizzle with dressing and toss to combine.
Shop this recipe (and stock your pantry) in one stop at Vitacost.
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