Pumpkin Spinach Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 160 μg | (267 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- olive oil (for baking sheet)
- 1 organic Orange
- 600 grams Pumpkin (Hokkaido)
- 1 tsp brown sugar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 150 grams Baby spinach
- 4 Tbsps Pumpkin seed
- 2 Tbsps apple cider vinegar
- 1 generous pinch medium hot Mustard
Preparation steps
Preheat oven to 200°C (approximately 400°F). Brush baking sheet with olive oil. Rinse orange in hot water, dry and remove peel in thin strips. Squeeze juice. Cut pumpkin into thin pieces. Mix sugar with 2 tablespoons oil, season with salt and pepper and stir in half the orange juice. Brush pumpkin slices with juice mixture, place onto baking sheet and bake for 15 to 20 minutes until soft.
While pumpkin is baking, rinse spinach and spin dry. Toast pumpkin seeds in a dry pan until fragrant, remove and let cool.
Mix remaining oil with remaining orange juice, vinegar and mustard. Season with salt and pepper to taste. Stir in orange zest strips.
Place baked pumpkin slices on plates and top with spinach. Drizzle with dressing. Grind pepper over top and sprinkle with pumpkin seeds.
