Autumn Salad

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Autumn Salad
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
620
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie620 cal.(30 %)
Protein17 g(17 %)
Fat22 g(19 %)
Carbohydrates86 g(57 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin K5.3 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate127 μg(42 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53 mg(56 %)
Potassium748 mg(19 %)
Calcium91 mg(9 %)
Magnesium106 mg(35 %)
Iron2.9 mg(19 %)
Iodine2 μg(1 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2.3 g
Uric acid93 mg
Cholesterol0 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
salt
400 grams Conchiglie
2 organic Oranges
300 grams Beets (vacuum-packed)
60 grams Walnut
2 Tbsps sunflower oil
2 Tbsps Walnut oil
3 Tbsps White vinegar
½ tsp Red pepper flakes
freshly ground peppers
1 Tbsp Tarragon (cut into strips)
How healthy are the main ingredients?
WalnutWalnut oilTarragonsaltOrange

Preparation steps

1.

Bring a pan of water to a boil and season with salt. Cook the pasta until al dente. Rinse and drain well.

2.

Rinse the oranges under hot water and pat dry. Peel the skin from one orange, remove the pith and cut out the segments with a sharp knife. Grate the zest, cut in half and squeeze the juice from the other orange. Cut the beetroot into bite size pieces.

In a bowl, mix the pasta with the orange segments, beet pieces and walnuts.

Mix a dressing with the oil, vinegar, 3 tablespoons of orange juice and the zest and season with salt and chilli pepper.

Drizzle the dressing over the salad ingredients and mix everything carefully.

Serve garnished with tarragon.

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