Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta Recipe

Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta Recipe
9 Ingredients
  • One 1- to 1 1/2-pound butternut squash, peeled, halved, seeds scooped, cut into 1/4-inch-thick wedges
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola or vegetable oil
  • 1 pound escarole, bottoms trimmed, separated into stalks
  • 1 lemon, preferably Meyer lemon, halved
  • 1 orange, peeled, quartered, and cut into thin slices
  • 3 tablespoons fresh ricotta cheese
  • 2 tablespoons pine nuts, lightly toasted in dry pan
Nutrition
524
26% daily value
2 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

56% 36

Saturated

28% 6

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 7

Carbs

17% 50

Carbs (net)

- 35

Fiber

60% 15

Sugars

- 12

Sugars, added

- 0

Protein

18% 9

Cholesterol

4% 11

Sodium

64% 1543

Calcium

25% 246

Magnesium

33% 139

Potassium

34% 1575

Iron

18% 3

Zinc

15% 2

Phosphorus

34% 236

Vitamin A

145% 1303

Vitamin C

118% 107

Thiamin (B1)

40% 0

Riboflavin (B2)

16% 0

Niacin (B3)

24% 4

Vitamin B6

42% 1

Folate equivalent (total)

44% 177

Folate (food)

- 177

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

59% 9

Vitamin K

19% 23
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