Photo: Anna Pelzer
Arugula Salad with Roasted Squash, Currants, and Pine Nuts
14 ingredients
15 min + 15 min
4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
473
Calories
7g
Protein
36g
Fat
36g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Butternut | not in our table | 0 |
| Pumpkin | not in our table | 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
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon packed light brown sugar
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound butternut or delicata squash, trimmed, halved lengthwise, and seeded
- 1 Tablespoon olive oil
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper
- 2 ounces (about 2 handfuls) baby arugula leaves
- 1/3 cup toasted pine nuts
- 1/2 cup dried currants
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes