Persian food, Persian Recipes, Aashpazi
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Squash Salad Recipe
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Squash Salad

20 oz (567g) Delicata Squash 3 oz (85g) Baby Arugula 1 Apple 2 Tbsp Apple Cider Vinegar 3.5 oz (100g) Walnuts 2 oz (57g) Dried Cranberries 1/2 Tsp Dijon Mustard 4 Tbsp Olive Oil Salt & Pepper Preparations: 1 Slice the squash. Directions: 1- Garnish the sliced squashes with olive oil. 2- Preheat oven to 400º F (204º C), and bake the squashes for about 25 minutes. 3- Allow them to cool down. 4- Place the baby arugula in a large bowl. 5- Slice the apple and add to the bowl. 6- Stir in the walnuts, dried cranberries and the baked squashes. SAUCE: 7- Combine dijon mustard, 3 tbsp olive oil, apple cider vinegar and garnish with salt and pepper. 8- Pour the sauce over the salad and serve.

CALORIES & NUTRITION

Squash Salad CALORIES & NUTRITION VALUES

Squash salad contains very high amounts of vitamin C and vitamin A. One serving (serving 6) of this squash salad recipe contains about 40 percent vitamin C (DV), 228 calories, 19.5g total fat (1.9g saturated fat), 0 cholesterol, 38mg sodium, 448mg potassium, 11.4g total carbohydrates (3.7g dietary fiber, 6.3g sugars), and 5.7g protein.

nutritional facts

Serving 6
Amount Per Serving
Calories 228
Daily Value*
Total Fat 19.5g25%
Saturated Fat 1.9g  10%
Cholesterol 0mg0%
Sodium 38mg2%
Potassium 448mg10%
Total Carbohydrates 11.4g4%
Dietary Fiber 3.7g  13% Sugars 6.3g
Protein 5.7g





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