Spaghetti Squash Salad and Lula Cellars Pinot Noir

Spaghetti Squash Salad and Lula Cellars Pinot Noir might be a good recipe to expand your salad repertoire. Watching your figure? This lacto ovo vegetarian recipe has 318 calories, 5g of protein, and 11g of fat per serving. This recipe serves 6 and costs $2.0 per serving. 7 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Head to the store and pick up red wine vinegar, dried cranberries, olive oil, and a few other things to make it today. It is brought to you by SippitySup. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Pinot Noir Brownies, Pinot Noir Brownies, and Cranberry Sauce With Pinot Noir are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare the vinaigrette: Pour the pomegranate juice into a small pot and place over medium-low heat. Add the honey and cook until the juice has reduced to cup and is thick and syrupy, roughly 10 minutes. Set aside to cool.In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, shallot, garlic, vinegar, lemon juice, and oil; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt; reserve at room temperature until needed. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week. To prepare the squash: Preheat the oven to 375. Drizzle the flesh of the squash halves with oil and season with salt and pepper. Place them, cut sides down, on a baking pan and roast until fork-tender, about 1 hour. Scrape squash with a fork to remove flesh in long strands. Put in a large mixing bowl.To prepare the farro: Meanwhile bring a 2-quart pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Add the farro to the bowl of spaghetti squash. Add the parsley and dried cranberries. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. Serve with baby romaine leaves (if using). Crumble the feta on top before serving.

 

Step by step:

To prepare the vinaigrette

1. Pour the pomegranate juice into a small pot and place over medium-low heat.

2. Add the honey and cook until the juice has reduced to cup and is thick and syrupy, roughly 10 minutes. Set aside to cool.In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, shallot, garlic, vinegar, lemon juice, and oil; season lightly with salt and pepper.

3. Whisk or shake to blend and dissolve the salt; reserve at room temperature until needed. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week. To prepare the squash: Preheat the oven to 37

4. Drizzle the flesh of the squash halves with oil and season with salt and pepper.

5. Place them, cut sides down, on a baking pan and roast until fork-tender, about 1 hour. Scrape squash with a fork to remove flesh in long strands. Put in a large mixing bowl.To prepare the farro: Meanwhile bring a 2-quart pot of salted water to a boil.

6. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes.

7. Drain and rinse with cool water.

8. Add the farro to the bowl of spaghetti squash.

9. Add the parsley and dried cranberries.

10. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine.

11. Serve with baby romaine leaves (if using). Crumble the feta on top before serving.

Nutrition Information:

covered percent of daily need