Photo: Anna Pelzer
Roasted Squash Arugula Salad
12 ingredients
10 min + 25 min
4
openrecipes
Roasted Squash Arugula Salad with Lemon Garlic Vinaigrette!
Estimated Nutrition (whole recipe, rough)
262
Calories
9g
Protein
23g
Fat
8g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Macadamia Nut | 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 whole (approximately 3 Lb. Size) Butternut Squash
- 1 Tablespoon Olive Oil (up To Double This)
- 1 pinch Salt To Taste
- 1 cup Macadamia Nuts
- ¼ cups Fresh Lemon Juice
- 2 teaspoons Dijon Mustard
- 4 cloves Garlic, Finely Minced Or Pressed
- ¾ cups Olive Oil
- 1 pinch Black Pepper
- 1 pinch Salt To Taste
- 5 ounces, weight Arugula
- 6 ounces, weight Feta, I Used Fat Free
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes