Grilled Pumpkin with Arugula Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 83.3 μg | (139 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pumpkin
- 1 Hokkaido pumpkin (or winter squash)
- olive oil (for brushing)
- salt
- freshly ground peppers
- 2 Tbsps grated Parmesan
- For the arugula salad
- 1 bowl Arugula
- 1 pinch sugar
- 1 garlic clove (pressed)
- olive oil (for drizzling)
- balsamic vinegar (for drizzling)
Preparation steps
1.
Prepare a charcoal grill or preheat a gas grill.
2.
For the pumpkin, halve the pumpkin, remove seeds, peel and cut into wedges. Cut thinkly into slices and brush with oil. Season with salt and pepper and grill until golden brown, 10-20 minutes, frequently turning. The last 3 minutes of grilling, sprinkle the cheese over the pumpkin slices and allow to melt.
3.
Meanwhile, for the arugula salad, trim the arugula, tear off coarse stems and arrange leaves on a plate. Mix pressed garlic, oil and vinegar with salt, pepper and sugar to taste. Drizzle dressing over the arugula and top with the grilled pumpkin.
