Photo: Anna Pelzer
Warm roast squash & pancetta salad
9 ingredients
Serves 2
openrecipes
A warming, colourful salad full of autumnal flavours
Estimated Nutrition (whole recipe, rough)
318
Calories
10g
Protein
14g
Fat
34g
Carbs
Counts 7 of 8 ingredients — the other 1 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 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 small butternut squash , about 500g, cut into chunks
- olive oil
- a pinch chilli flakes
- 70g pancetta
- 4 tbsp Puy lentils
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- sugar
- 50g watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes