Roasted Butternut Squash and Pomegranate Salad
with Feta
(4 votes)
(4 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
368
calories
Calories
Healthy, because
Even smarter
Nutritional values
This elegant autumnal salad is packed with more than a day's worth of vitamin A thanks to the butternut squash. This powerful vitamin helps support healthy vision and young-looking skin, among other benefits.
Turn this into a light dinner entree by adding grilled chicken or tofu.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 kcal | (18 %) | ||
| Protein | 9.21 g | (9 %) | ||
| Fat | 15.4 g | (13 %) | ||
| Carbohydrates | 66.2 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.83 g | (43 %) |
more nutritional values
| Vitamin A | 1,104.94 mg | (138,118 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 0.92 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18.4 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 99.4 mg | (105 %) | ||
| Potassium | 86.95 mg | (2 %) | ||
| Calcium | 311.87 mg | (31 %) | ||
| Magnesium | 8.01 mg | (3 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 4.55 g | |||
| Cholesterol | 16.72 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 2
- 2 tablespoons
- ½ cup
- ⅔ cup
- 3 tablespoons
- 3 tablespoons
-
freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 375°F.
2.
Toss together the squash with the oil and seasoning in a roasting tray. Cover the tray with foil and roast for 30 minutes.
3.
Remove the foil and roast for a further 15 - 20 minutes until the squash is golden and crisp at the edges. Remove to a wire rack to cool.
4.
Once cool, divide between plates and top with the feta, pomegranate, seeds, pine nuts, and mint leaves before serving.
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