11 Ingredients
  • 3 ½ cup diced butternut squash
  • 3 Tbsp extra virgin olive oil
  • kosher salt
  • freshly ground pepper
  • ½ cup blanched hazelnuts
  • 3 cup baby arugula (3 ounces)
  • 1 medium head frisée, torn into bite-size pieces
  • 3 oz prosciutto, torn into bite-size pieces
  • 1 ½ Tbsp snipped chives
  • 2 ½ Tbsp balsamic vinegar
  • 2 Tbsp hazelnut oil
Nutrition
371
19% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

45% 29

Saturated

17% 3

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 3

Carbs

7% 21

Carbs (net)

- 16

Fiber

21% 5

Sugars

- 5

Sugars, added

- 0

Protein

21% 11

Cholesterol

5% 15

Sodium

25% 593

Calcium

14% 136

Magnesium

22% 92

Potassium

17% 819

Iron

14% 3

Zinc

13% 1

Phosphorus

26% 179

Vitamin A

80% 723

Vitamin C

38% 34

Thiamin (B1)

31% 0

Riboflavin (B2)

10% 0

Niacin (B3)

17% 3

Vitamin B6

31% 0

Folate equivalent (total)

23% 92

Folate (food)

- 92

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

52% 8

Vitamin E

63% 9

Vitamin K

68% 81

Sugar alcohols

- 0

Water

- 161
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