Photo: Anna Pelzer
Roast squash salad recipe
10 ingredients
10 min + 30 min
2 people
openrecipes
A winter salad, made of roast butternut squash, chilli, Parma ham, watercress and Parmesan.
Estimated Nutrition (whole recipe, rough)
511
Calories
39g
Protein
35g
Fat
9g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Cider | 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 butternut squash
- 1 oil
- cup sea salt and freshly ground black pepper
- 1 small dried red chilli
- pinch fennel seeds
- 1 slices of Parma ham
- 1 handfuls of watercress
- tbsp extra oil
- 20 cider vinegar
- 4 small block of Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes