Photo: Anna Pelzer
Warm Spinach Salad with Delicata Squash and Ricotta Salata
8 ingredients
Serves 4.
openrecipes
Delicata squash, which has sweet, pale-orange flesh, is a good source of vitamins A and C, potassium and iron. When roasted, the pretty scalloped peel of this winter squash becomes tender enough to eat. If you can’t find Delicata, use cubes of cooked butternut squash or sweet potato.
Estimated Nutrition (whole recipe, rough)
454
Calories
19g
Protein
34g
Fat
10g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 1/2 lb. Delicata squash
- 4 Tbs. olive oil
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 3 Tbs. sherry or red wine vinegar
- 8 oz. baby spinach leaves
- 4 oz. ricotta salata or feta cheese, crumbled
- 1/2 cup sliced almonds, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes