Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Squash Salad with Peppers and Yogurt
- Ingredients
- 14 ozs Butternut squash
- 3 red Bell pepper
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 1 handful Arugula
- 7 ozs Yogurt (0.1% fat)
- 1 tsp lemon juice
- 2 Tbsps Sesame seeds
Preheat the oven to 400°F. Cut the squash into thin slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips. Distribute squash and peppers on a baking sheet with parchment paper, season with salt and pepper, drizzle with olive oil and cook about 25-30 minutes in the oven until slightly browned.
In the meantime, rinse the arugula and spin dry. For dressing, combine yogurt and lemon juice, season with salt and pepper. Remove the vegetables from the oven, let cool slightly and serve on plates. Drizzle with dressing, sprinkle with sesame seeds and distribute the arugula about.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
Healthy, because
Butternut squash is rich in beta-carotene, a precursor of vitamin A. This fat-soluble vitamin is needed for healthy eyes, among other things. Paprika also contains a lot of immune-strengthening vitamin C. Calcium and protein from yogurt round off this complete, healthy meal.
Even smarter
You can enjoy this quick salad with other pumpkin varieties such as Hokkaido or nutmeg pumpkin.