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Pumpkin Salad with Beet and Feta Cheese

Pumpkin Salad with Beet and Feta Cheese

55 min.
Time:
314
calories
Calories:
Health Score:
94 / 100
Ingredientsfor  
Ingredients
2 medium Beets
1 small Hokkaido pumpkin
4 handfuls mixed Lettuce
200 grams Feta (or Gorgonzola)
extra virgin olive oil
balsamic vinegar
salt
freshly ground peppers
How healthy are the main ingredients?
FetaHokkaido pumpkinolive oilsalt
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Preparation
1.

Trim and cook the beets in boiling salted water for 30-35 minutes. Remove and let cool. Rinse and trim the pumpkin, and thinly slice (with the skin on). Preheat the oven to 180°C (approximately 350°F). Season the pumpkin with salt, and brush with olive oil. Place on a baking sheet lined with parchement paper and bake for 25 minutes.

2.

Rinse and dry the lettuces. Peel and slice the beet. Mix with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season to taste with salt and pepper. Arrange the lettuce on 4 plates, then top with the sliced pumpkin and beet. Crumble the cheese over the top, and drizzle with 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil. Serve immediately. If desired you can add cooked ham or bacon to include in the salad.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie314 cal.(15 %)
Protein12 g(12 %)
Fat20 g(17 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
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