Try this Roasted Squash and Gingerbread Panzanella recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees,
Place the gingerbread cubes on a baking sheet.
Toast, turning once, until slightly crisped, 7 to 8 minutes. Let cool.
In a large bowl, combine the gingerbread croutons, arugula, lardons and pickled ramps.
In a small bowl, whisk the pumpkin and pear butter and the 3 tbs olive oil.
Add to the salad and toss to coat the ingredients well, adding more olive oil, salt, and pepper as needed.
Divide among individual plates and top with the squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 30 | ||
Calories from Fat: 12 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 149.9mg | 4 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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