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:

2 tablespoon canola oil

½ cup dried cranberries

1 cup farro

¼ cup crumbled feta cheese (about 2 ounces)

½ cup fresh flat-leaf parsley, chopped

2 clove garlic (peeled and minced)

¼ cup honey

kosher salt and freshly ground black pepper (as needed for seasoning)

3 tablespoon freshly squeezed lemon juicw (about 1 lemon)

1 cup extra-virgin olive oil

1 cup pomegranate juice

2 tablespoon red wine vinegar

Equipment:

pot

mixing bowl

canning jar

whisk

oven

baking pan

bowl

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:

Quickview
318k Calories
5g Protein
10g Total Fat
53g Carbs
7% Health Score
Limit These
Calories
318k
16%

Fat
10g
17%

  Saturated Fat
2g
15%

Carbohydrates
53g
18%

  Sugar
24g
27%

Cholesterol
8mg
3%

Sodium
310mg
14%

Get Enough Of These
Protein
5g
10%

Vitamin K
93µg
89%

Manganese
0.55mg
28%

Fiber
6g
25%

Selenium
14µg
21%

Vitamin C
11mg
13%

Phosphorus
117mg
12%

Vitamin E
1mg
11%

Vitamin B3
1mg
10%

Vitamin A
470IU
9%

Copper
0.18mg
9%

Magnesium
35mg
9%

Vitamin B6
0.17mg
9%

Iron
1mg
8%

Vitamin B2
0.14mg
8%

Zinc
1mg
8%

Calcium
73mg
7%

Folate
29µg
7%

Potassium
243mg
7%

Vitamin B1
0.09mg
6%

Vitamin B5
0.38mg
4%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

Food Joke

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