Photo: Anna Pelzer
Mustard Greens, Roasted Squash, and Hazelnut Salad
8 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
205
Calories
0g
Protein
14g
Fat
15g
Carbs
Counts 7 of 9 ingredients — the other 2 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Hazelnut | 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 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4" cubes
- 2 tablespoons plus 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup skinned hazelnuts
- 1/2 cup hazelnut oil
- 1/2 cup Sherry vinegar
- 2 teaspoons sugar
- 1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes