Sliced Pumpkin and Blue Cheese Salad
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
707
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 106 μg | (177 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,566 mg | (39 %) | ||
| Calcium | 840 mg | (84 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium Pumpkin (peeled and seeds removed)
- ⅔ cup olive oil
- 2 Tbsps balsamic vinegar
- 4 cups baby Spinach
- 2 cups Gorgonzola (crumbled)
Preparation steps
1.
Heat the oven to 200°C (180°C fan) 400°F gas 6.
2.
Cut the pumpkin into slim wedges and cut each in half. Brush with a little of the oil and place on a baking tray. Bake for 20 - 30 minutes or until tender. Remove from the oven and let cool.
3.
Mix the remaining oil with the balsamic vinegar, season with salt and pepper and set aside.
4.
Arrange the spinach on serving plates, add the cooked pumpkin and gorgonzola and drizzle over the balsamic dressing.
