Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Butternut Squash and Feta Salad
- 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
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.
Meanwhile, wash mint, shake dry and pluck off leaves. Crumble the feta.
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.
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
Healthy, because
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.
Even smarter
The salad also tastes very good with pumpkin, for example, Hokkaido. If mint is too exotic for you, you can use basil instead.