squash and bean salad
Peel and chop squash into 3/4" pieces. Roast at 400 for 20 minutes, or until just tender and beginning to brown, stirring once. Allow to cool.
Toss together beans, next four ingredients, and squash in a large bowl; cover and chill 2-4 hours. Toss with arugula just before serving.
To make vinaigrette:
Whisk together all ingredient except canola oil. Gradually add the latter in a thin stream, whisking until well blended.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1510g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1352 | ||
Calories from Fat: 607 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.5g | 90 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 41.5g | ||
Polyunsanturated Fat 18.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 106.2mg | 4 % | |
Potassium 4372.3mg | 115 % | |
Total Carbohydrate 193g | 57 % | |
Dietary Fiber 27.8g | 111 % | |
Sugars, other 165.3g | ||
Protein 21.3g | 30 % | |
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: 1352
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