Autumn Squash Salad

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Autumn Squash Salad
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
240
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie240 cal.(11 %)
Protein4 g(4 %)
Fat19 g(16 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.8 mg(32 %)
Vitamin K20.8 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate96 μg(32 %)
Pantothenic acid1.4 mg(23 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium862 mg(22 %)
Calcium64 mg(6 %)
Magnesium25 mg(8 %)
Iron2.4 mg(16 %)
Iodine7 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids5.4 g
Uric acid125 mg
Cholesterol6 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
4 Tbsps olive oil
4 slices Bacon (chopped)
1 medium Butternut squash (peeled, seeds removed and sliced)
2 cloves garlic cloves (finely chopped)
8 field Mushrooms (sliced)
2 Tbsps chopped rosemary
How healthy are the main ingredients?
olive oilgarlic cloverosemaryButternut squashMushroom

Preparation steps

1.
Heat a little of the olive oil in a wide pan and gently cook the bacon until lightly browned. Remove the bacon from the pan and set aside.
2.
Add a little more oil to the pan and gently fry the butternut squash slices until tender. Remove from the pan and set aside.
3.
Add the remaining oil to the pan, add the garlic and mushrooms and cook until the mushrooms are lightly browned.
4.
Mix the bacon, squash and mushroom mixture together and arrange on serving plates. Scatter over the rosemary and a little sea salt and serve.