Squash and Red Cabbage Salad
Squash and red cabbage salad - Cell protection can be this colorful!
Healthy, because
Even smarter
Nutritional values
Red cabbage is the absolute hit when it comes to health: The cabbage vegetable scores with anthocyanins, which are responsible for the rich color and have an antioxidant effect. Physalis, also known as cape gooseberry, provides us with iron for blood formation as well as the cell protector vitamin C.
If you do not have walnut oil at hand, you can use olive oil instead. The bacon can alternatively be replaced by smoked tofu, fried in a pan with a little oil for a few minutes, or prosciutto.
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.22 mg | (28 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 58.7 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.65 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120.7 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 22 mg |
Ingredients
- Ingredients
- 24 ozs Acorn squash
- 5 ozs Bacon
- salt
- peppers
- 3 Tbsps olive oil
- 22 ozs Red cabbage
- 3 Tbsps apple cider vinegar
- 4 Tbsps Walnut oil
- 3 ½ ozs Cape gooseberries (aka physalis)
- 10 ozs leaf lettuce (e.g. red oak leaf lettuce, lollo rosso, radicchio, romaine).
- 2 Tbsps Pumpkin seed
- ½ bunch Chives
- 1 Tbsp lemon juice
Kitchen utensils
Preparation steps
Wash squash, quarter, remove seeds, and cut into 3/4-inch thick wedges. Cut bacon into strips. Spread the squash wedges and bacon in a baking dish, season with salt and pepper, drizzle with 1 tablespoon olive oil, and bake in a preheated oven at 200 °C / 400 °F for 40-45 minutes.
In the meantime, remove the leaves and stalk from the red cabbage. Halve cabbage, wash, shave into fine strips, discard stem, and mix with vinegar and walnut oil, salt, and pepper. Cover the salad and let it stand for 35-45 minutes.
Wash and halve the cape berries. Wash leaf lettuce, spin dry and pluck leaves slightly smaller if necessary. Roast pumpkin seeds in a hot pan without fat over medium heat for 3 minutes. Wash chives, shake dry, and cut into fine rolls.
Remove the dish from the oven and let the squash cool for 5 minutes. Arrange on a platter with the bacon. Arrange lettuce leaves, capeberrries and red cabbage on top, sprinkle with pumpkin seeds and chives, and drizzle with remaining olive oil and lemon juice.
