Spinach Salad with Roasted Pumpkin, Onions and Feta Cheese
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 51.9 μg | (87 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 464 mg | (12 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Finely dice the pumpkin. Peel the onion and cut into wedges. Rinse, trim, and coarsely chop the spinach. Heat 2 tablespoons of oil in a pan. Sauté the onions and pumpkin for 5 minutes, until golden brown then season with a little salt.
2.
Mix the remaining oil with the balsamic vinegar and lemon juice. Season with salt and sugar. Cut the feta cheese into 4 slices. Mix the vegetables with the spinach, then arrange on plates. Top with a slice of feta cheese, and sprinkle with the oregano. Add the dressing to a small bowl, and serve the dressing with the salad.
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