Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
341
Calories
5g
Protein
34g
Fat
9g
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 Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 1 garlic clove, sliced
- 3/4 cup firmly packed fresh flat-leaf parsley leaves
- 1/4 cup firmly packed fresh mint leaves
- 2 tsp. capers, rinsed and drained
- 1 tsp. Dijon mustard
- 3 tsp. red wine vinegar
- 1/4 cup plus 2 Tbs. olive oil
- 1 lb. butternut squash, halved, seeded, peeled and cut into cubes
- Salt and freshly ground pepper, to taste
- 1/2 lb. arugula
- 1/4 lb. salami, cut into thin strips
- 2 Tbs. pine nuts, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes