Filling And Healthy Side Dish

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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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)
Calorie351 cal.(17 %)
Protein13 g(13 %)
Fat19 g(16 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage12.6 g(42 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin K27.8 μg(46 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.6 mg(43 %)
Folate200 μg(67 %)
Pantothenic acid2.3 mg(38 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C64 mg(67 %)
Potassium1,702 mg(43 %)
Calcium198 mg(20 %)
Magnesium74 mg(25 %)
Iron5.6 mg(37 %)
Iodine31 μg(16 %)
Zinc2.1 mg(26 %)
Saturated fatty acids6.5 g
Uric acid227 mg
Cholesterol21 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
2 large Butternut squash (peeled, seeded, and cut into strips)
2 Tbsps Avocado oil
½ cup reduced-fat Feta (crumbled)
cup Pomegranate seed
3 Tbsps Pine nuts
3 Tbsps mint
salt
freshly ground Black pepper
How healthy are the main ingredients?
FetaPine nutsAvocado oilmintButternut squashsalt

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.