Delicious Immune Booster

Squash and Red Cabbage Salad

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Average: 5 (2 votes)
(2 votes)
Squash and Red Cabbage Salad

Squash and red cabbage salad - Cell protection can be this colorful!

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
405
calories
Calories

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 turkey bacon can alternatively be replaced by smoked tofu, fried in a pan with a little oil for a few minutes, or prosciutto.

1 serving contains
(Percentage of daily recommendation)
Calorie405 kcal(19 %)
Protein13 g(13 %)
Fat32 g(28 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.22 mg(28 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K58.7 μg(98 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.65 mg(47 %)
Vitamin B₆0.5 mg(36 %)
Folate120.7 μg(40 %)
Pantothenic acid1 mg(17 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C116 mg(122 %)
Potassium1,126 mg(28 %)
Calcium106 mg(11 %)
Magnesium69 mg(23 %)
Iron3 mg(20 %)
Iodine8 μg(4 %)
Zinc1.7 mg(21 %)
Saturated fatty acids7 g
Uric acid96 mg
Cholesterol22 mg

Ingredients

for
4
Ingredients
24 ozs Acorn squash (or turban pumpkin)
5 ozs Turkey 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).
1 ¾ ozs Pumpkin seed (2 TBSP.)
½ bunch Chives
1 Tbsp lemon juice
Preparation

Kitchen utensils

1 Cutting board, 1 Knife, 1 Casserole dish, 1 Non-stick pan

Preparation steps

1.

Wash pumpkin, quarter, remove seeds and cut into 3/4-inch thick wedges. Cut bacon into strips. Spread the pumpkin 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.

2.

In the meantime, remove the leaves and stalk from the red cabbage. Halve cabbage, wash, shave into fine strips, mix with vinegar and walnut oil, salt and pepper. Cover the salad and let it stand for 35-45 minutes.

3.

Wash and halve the cape berries. Leaf lettuce wash, 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.

4.

Remove the dish from the oven and let the pumpkin cool for 5 minutes. Arrange on a platter with the bacon. Arrange lettuce leaves, cape berrries and red cabbage on top, sprinkle with pumpkin seeds and chives and drizzle with remaining olive oil and lemon juice.