Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
803
Calories
22g
Protein
47g
Fat
92g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cherry | 1 cup (138g) | 87 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups arugula
- 1 cup chopped butternut squash, cut into bite sized pieces
- 2 cups cauliflower florets, broken into bite sized pieces
- 1 cup mushrooms, cleaned and stems removed
- 2 tablespoons olive oil
- 2 avocados, skin removed and cut into wedges
- 1 cup halved cherry tomatoes
- handful of dried cranberries
- handful chopped white cheddar cheese
- Mustard Herb Vinaigrette
- Kosher salt and freshly cracked black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes