Roasted Butternut Squash and Pomegranate Salad

with Feta
5
Average: 5 (4 votes)
(4 votes)
Roasted Butternut Squash and Pomegranate Salad
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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)
Calorie368 kcal(18 %)
Protein9.21 g(9 %)
Fat15.4 g(13 %)
Carbohydrates66.2 g(44 %)
Sugar added0 g(0 %)
Roughage12.83 g(43 %)
Vitamin A1,104.94 mg(138,118 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.18 mg(16 %)
Niacin0.92 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate18.4 μg(6 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C99.4 mg(105 %)
Potassium86.95 mg(2 %)
Calcium311.87 mg(31 %)
Magnesium8.01 mg(3 %)
Iron2.6 mg(17 %)
Zinc0.66 mg(8 %)
Saturated fatty acids4.55 g
Cholesterol16.72 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
large Butternut squash (peeled, seeded, and cut into strips)
2 tablespoons
½ cup
reduced-fat Feta (crumbled)
cup
3 tablespoons
3 tablespoons
freshly ground Black pepper
How healthy are the main ingredients?
Butternut squashAvocado oilFetasalt

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.