Pumpkin Salad with Eggplants and Cheese
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pumpkin
- 2 Tbsps olive oil
- 150 milliliters Vegetable broth
- 300 grams Eggplant
- 1 tsp Curry powder
- salt
- freshly ground peppers
- 1 pomegranate
- 2 handfuls mixed Fresh herbs (such as leaf parsley, arugula)
- 200 grams sliced Blue cheese
- 2 Tbsps Pumpkin seed oil
- 2 Tbsps Raspberry vinegar
- 2 Tbsps lemon juice
- ½ tsp medium hot Mustard
- ½ tsp honey
Preparation steps
1.
Cut pumpkin pulp into about 2 cm (approximately 3/4 inch) cubes. Heat oil in a large pan and saute. Add broth and simmer, covered, for about 12 minutes. Rinse and dry eggplants, cut into small cubes. Combine with pumpkin and season with curry powder, salt and pepper. Simmer for about 7 minutes. Cool until lukewarm.
2.
Cut pomegranate in half and take out seeds. Rinse and shake dry herbs, pluck off leaves. Dice cheese.
3.
Prepare dressing by combining oil, vinegar, lemon juice, mustard and honey. Season with salt and pepper.
4.
Arrange pumpkin and eggplants on plates, sprinkle with herbs, cheese and pomegranate seeds. Drizzle with dressing and serve.
