Photo: Anna Pelzer
Roasted Squash, Chile, and Mozzarella Salad
9 ingredients
5 min + 25 min
openrecipes
A peek at spreads from The Kinfolk Table, the new cookbook from Nathan Williams celebrating small gatherings. From it I made a Roasted Squash, Chile, & Mozzarella Salad tangled with spicy arugula.
Estimated Nutrition (whole recipe, rough)
261
Calories
8g
Protein
20g
Fat
13g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Buffalo | not in our table | 0 |
| Flower | 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 medium delicata squash, scrubbed, sliced lengthwise, and seeded
- 3 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, peeled and smashed
- 2-3 dried chiles, slivered*
- 2 fresh thyme sprigs, plus more for serving
- 1/4 teaspoon fine grain sea salt
- One 8-ounce ball of buffalo mozzarella
- 4 cups arugula
- to serve: slivered scallions, herb flowers (opt.), olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes