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Arugula Salad with Roasted Squash, Currants, and Pine Nuts
BUNKYCOOKS.COM15Ingredients
30Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. light brown sugar (packed)
- 1 tsp. worcestershire sauce
- 2 Tbsp. extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 lb. butternut squash (trimmed, halved lengthwise, and seeded)
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- freshly ground black pepper
- 2 oz. arugula leaves (baby)
- 1/3 cup toasted pine nuts
- 1/2 cup dried currants
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium590mg17% |
| Protein4g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A250% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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