10 Ingredients
  • 1 butternut squash, approximately 2 1/4 pounds
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing
  • 1/3 cup golden raisins
  • 1/4 cup water, from a freshly boiled kettle
  • 1 teaspoon sherry vinegar
  • 4 ounces (about 3 cups) arugula and other salad leaves
  • 1/3 cup pine nuts, toasted
Nutrition
303
15% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

34% 22

Saturated

8% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 8

Carbs

9% 28

Carbs (net)

- 23

Fiber

16% 4

Sugars

- 11

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

20% 484

Calcium

12% 116

Magnesium

22% 91

Potassium

15% 724

Iron

15% 3

Zinc

10% 1

Phosphorus

20% 138

Vitamin A

78% 699

Vitamin C

34% 31

Thiamin (B1)

15% 0

Riboflavin (B2)

8% 0

Niacin (B3)

14% 2

Vitamin B6

20% 0

Folate equivalent (total)

16% 66

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

36% 5

Vitamin K

41% 49
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