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Has dairy from:
Not vegan due to:
Not paleo due to:
This recipe has no customizations.
Nutrition to Balance
This recipe has Fat (total lipid) as 77.6% and Vitamin A (IU) as 669% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 43.5% of RDA
• Carbs: 13.0% of RDA
• Fat (total lipid): 77.6% of RDA
• Fiber: 13.7% of RDA
• Fructose: 16.0% of RDA
• Protein: 12.1% of RDA
• Sodium: 12.5% of RDA
• Sugar: 53.3% of RDA
• Vitamin A (IU): 669% of RDA
• Vitamin B6: 15.2% of RDA
• Vitamin C: 63.5% of RDA
• Iron: 8.3% of RDA
• Magnesium: 52.9% of RDA
• Manganese: 64.5% of RDA
• Niacin: 18.2% of RDA
• Potassium: 33.1% of RDA
• Zinc: 17.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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TOASTING HAZELNUTS (OR PINE NUTS IF USING)
First toast the hazelnuts (or pine nuts if using). Preheat oven to 350°F. Spread the nuts in a single layer on a baking sheet and bake for about 15 minutes. Stir occasionally to make sure that they toast evenly.
Remove the hazelnuts from the oven when they are fragrant and golden, and allow them to cool at room temperature. Once the hazelnuts have cooled completely, rub them with your hands or between two kitchen towels to remove the skins. Cut the hazelnuts in half and set aside (omit this is using pine nuts).
PREPARING THE SQUASH
Preheat the oven to 400°F.
Slice the stem off of the top of the squash and remove the bottom. With a vegetable peeler remove the skin.
Cut the squash in half lengthwise, and remove the seeds. Slice the flesh into 3/4-inch dice.
Drizzle with olive oil, season with salt and toss to combine. Place the cubes on a baking sheet lined with parchment paper and bake for about 25 minutes.
You want the cubes to be golden and slightly charred, yet still firm. Remove the squash from the oven and let it cool.
PREPARING BALSAMIC REDUCTION
In a small skillet or saucepan, bring the aged balsamic vinegar to a boil over medium-high heat.
Lower the heat to minimum setting and simmer for a while, until reduced to about a third of its original volume. (The reduction will thicken some more as it cools. If it becomes too thick, thin it with a drop of water. Do not be tempted to expedite the process by turning the heat up, long slow simmer is a road to success at least when balsamic glaze is concerned.).
PREPARING THE VINAIGRETTE
In a small bowl, mix the olive oil, hazelnut oil and white balsamic vinegar.
Season with salt and whisk until well blended and creamy.
PREPARING ALL INGREDIENTS TOGETHER
In a large bowl toss the arugula with the half of the vinaigrette.
Arrange the arugula on a large platter. Top with the butternut squash cubes and burrata.
Drizzle with the remaining vinaigrette and sprinkle with pepper (you might have some leftover vinaigrette).
Spoon the balsamic reduction generously on top of the salad, finish with hazelnuts and serve.
This recipe has the following nutrient totals:
Protein 13.6 g
Carbohydrates 35.8 g
Iron 1.57 mg
Fiber 3.85 g
Calcium 4.62 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.