5-Ingredients Recipe

Butternut Squash and Feta Salad

5
Average: 5 (3 votes)
(3 votes)
Butternut Squash and Feta Salad

Butternut Squash and Feta Salad - The colorful and beautifully autumnal vegetable salad tastes great, and also contains a lot of vital substances.

share Share
print
bookmark_border Copy URL
Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
148
calories
Calories

Healthy, because

Even smarter

Nutritional values

Squash contains a lot of satiating fiber, which supports digestion and helps with weight loss. The swelling substances can positively influence blood sugar and cholesterol levels.

The salad also tastes very good with pumpkin, for example, Hokkaido. If mint is too exotic for you, you can use basil instead.

1 serving contains
(Percentage of daily recommendation)
Calorie148 kcal(7 %)
Protein5 g(5 %)
Fat11 g(9 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K10.3 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.05 mg(4 %)
Folate42.6 μg(14 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C18.3 mg(19 %)
Potassium245 mg(6 %)
Calcium97 mg(10 %)
Magnesium22 mg(7 %)
Iron0.7 mg(5 %)
Iodine21.8 μg(11 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.2 g
Uric acid11.4 mg
Cholesterol17.3 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
22 ozs Butternut squash
salt
peppers
2 Tbsps olive oil
5 ozs mint (0.5 Bunch)
3 ½ ozs Feta
1 Tbsp Maple syrup
1 Tbsp lemon juice
1 Tbsp apple cider vinegar

Preparation steps

1.

Peel and core the pumpkin and cut crosswise into slices approx. 3/4-inch thick. Spread the pumpkin slices on a baking tray lined with baking paper, season with salt and pepper, drizzle with 1 tablespoon of oil and cook in a preheated oven at 200 °C / 400 °F for 20 minutes.

2.

Meanwhile, wash mint, shake dry and pluck off leaves. Crumble the feta.

3.

Sprinkle pumpkin with maple syrup, lemon juice, vinegar and remaining oil, salt, pepper and mix everything well. Divide pumpkin salad on plates and sprinkle with feta and mint.