Arugula salad — Meal
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Macros (per serving)

Fat

70%

(24 g)

Protein

6%

(5 g)

Carbs

24%

(19 g)

16 g Net,

3 g Fiber

312 Calories (per serving)

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Salads

Meat dishes

Oven dish

Arugula salad

Ingredients

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Zucchini

1 piece

Butternut Squash

12 piece

Coconut oil

1 Tbsp

Parma Ham

50 g

Arugula

100 g

Olive oil (extra vierge)

85 ml

Balsamic vinegar

4 Tbsp

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

25 min

1

Preheat the oven to 390°F and line a baking sheet with baking paper.

2

Cut the zucchini into long slices. Remove the peel from the butternut squash with a peeler, remove the seeds and cut the flesh into pieces.

3

Brush the zucchini and pumpkin with coconut oil and spread the vegetables on the baking sheet, roasting for 20 minutes.

4

Cover, while the roasted vegetables cool down a bit, the baking sheet with baking paper. Divide the Parma ham over the baking sheet. Roast the ham until crispy in 5 to 6 minutes at 390°F.

5

Mix arugula with roasted vegetables and Parma ham in a bowl and drizzle with olive oil and balsamic vinegar.

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Details

Allergens

Pork

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish, Appetizer

Cooking equipment

Oven, Dunschiller

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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