Sliced Pumpkin and Blue Cheese Salad

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Sliced Pumpkin and Blue Cheese Salad
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
707
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie707 cal.(34 %)
Protein28 g(29 %)
Fat58 g(50 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.2 μg(6 %)
Vitamin E7.1 mg(59 %)
Vitamin K106 μg(177 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.6 mg(43 %)
Folate200 μg(67 %)
Pantothenic acid3.6 mg(60 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C56 mg(59 %)
Potassium1,566 mg(39 %)
Calcium840 mg(84 %)
Magnesium67 mg(22 %)
Iron4.1 mg(27 %)
Iodine56 μg(28 %)
Zinc4 mg(50 %)
Saturated fatty acids25.7 g
Uric acid188 mg
Cholesterol100 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
1 medium Pumpkin (peeled and seeds removed)
cup olive oil
2 Tbsps balsamic vinegar
4 cups baby Spinach
2 cups Gorgonzola (crumbled)
How healthy are the main ingredients?
Gorgonzolaolive oilSpinachPumpkin

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.

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