Pumpkin, Spinach and Grain Salad
(0 votes)
(0 votes)
384
calories
Calories
easy
Difficulty
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 384 kcal | (18 %) | more | |
| Protein | 25.15 g | (26 %) | more | |
| Fat | 19.92 g | (17 %) | more | |
| Carbohydrates | 38.6 g | (26 %) | more | |
| Sugar added | 0 g | (0 %) | more | |
| Roughage | 16.58 g | (55 %) | more |
more nutritions
| Vitamin A | 7,020.85 mg | (877,606 %) | ||
| Vitamin D | 0.06 μg | (0 %) | more | |
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.42 mg | (129 %) | ||
| Niacin | 11.65 mg | (97 %) | ||
| Vitamin B₆ | 1.42 mg | (118 %) | ||
| Folate | 1,337.37 μg | (446 %) | more | |
| Pantothenic acid | 0.76 mg | (13 %) | ||
| Biotin | 0.89 μg | (2 %) | more | |
| Vitamin B₁₂ | 0.14 μg | (5 %) | more | |
| Vitamin C | 205.1 mg | (216 %) | ||
| Potassium | 4,108.54 mg | (103 %) | more | |
| Calcium | 836.9 mg | (84 %) | more | |
| Magnesium | 559.55 mg | (187 %) | more | |
| Iron | 19.6 mg | (131 %) | more | |
| Iodine | 13.6 μg | (7 %) | more | |
| Zinc | 4.43 mg | (63 %) | more | |
| Saturated fatty acids | 4.3 g | |||
| Cholesterol | 8.04 mg | more |
Recipe author: EAT SMARTER
Ingredients
for 4 servings- ¾ cup
- 1.333 cups
- 1 teaspoon
- 5 tablespoons
- freshly ground peppers
- 2 teaspoons
chopped thyme leaves
- 4 tablespoons
- 1
shallot (finely chopped)
- 8 cups
- 2 ½ cups
Pumpkin flesh (diced)
- 0.333 cup
Parmesan cheese (a piece)
Preparation
Preparation steps
Step 1/7
Soak the pearl barley in cold water overnight, then drain, put into a pan, cover with water and cook for about 1 hour until soft (season well with salt 15 minutes before the end). Strain through a sieve and rinse
Step 2/7
in cold water.
Step 3/7
Wash and sort the spinach and cook in a little boiling, salted water until wilted. Then drain, refresh in cold water and drain thoroughly. Squeeze out the spinach and chop roughly.
Step 4/7
Cook the pumpkin in boiling, salted water for about 10 minutes. Drain thoroughly.
Step 5/7
Heat 1 tbsp oil in a pan and sweat the shallot until translucent. Add the spinach and cook gently for 4 - 5 minutes. Season with 1 tbsp lemon juice, salt and pepper and add the thyme.
Step 6/7
Mix the rest of the oil and lemon juice with salt and pepper.
Step 7/7
Mix the drained barley with the vegetables and salad dressing. Serve the vegetable salad with freshly shaved Parmesan.
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