Filling And Healthy Side Dish
Roasted Butternut Squash and Pomegranate Salad
with Feta
(4 votes)
(4 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
351
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 | 351 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,702 mg | (43 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 large Butternut squash (peeled, seeded, and cut into strips)
- 2 Tbsps Avocado oil
- ½ cup reduced-fat Feta (crumbled)
- ⅔ cup Pomegranate seed
- 3 Tbsps Pine nuts
- 3 Tbsps mint
- salt
- 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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