Winter Squash and Leek Salad with Yogurt Dressing

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Winter Squash and Leek Salad with Yogurt Dressing
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
311
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie311 cal.(15 %)
Protein11 g(11 %)
Fat20 g(17 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.7 mg(48 %)
Vitamin K79.7 μg(133 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.6 mg(43 %)
Folate242 μg(81 %)
Pantothenic acid1.7 mg(28 %)
Biotin9 μg(20 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C62 mg(65 %)
Potassium1,213 mg(30 %)
Calcium329 mg(33 %)
Magnesium63 mg(21 %)
Iron3.8 mg(25 %)
Iodine20 μg(10 %)
Zinc1.4 mg(18 %)
Saturated fatty acids5.1 g
Uric acid208 mg
Cholesterol13 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
800 grams Crookneck pumpkin
2 small Leeks
salt
½ organic lemon (juiced)
2 Tbsps olive oil
200 grams black, pitted Olives
freshly ground peppers
For the yogurt sauce
1 garlic clove (minced)
500 grams Yogurt (0.1% fat)
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped Basil
1 Tbsp freshly chopped Lemon balm
1 Tbsp olive oil
How healthy are the main ingredients?
Oliveolive oilolive oilparsleyBasilLeek

Preparation steps

1.

For the salad: Peel the squash, halve, remove the seeds and cut into bite-sized pieces. Trim the leeks, rinse and cut into rings. Place the squash and leeks in a saucepan and fill with enough water to just cover. Add 1 heaped tsp salt and the lemon juice. Bring to a boil then cover, reduce the heat to medium and simmer for 3-5 minutes, until the vegetables are al dente. Drain and let cool.

2.

Toss the squash and leeks with 2 tablespoons oil and the olives and season with salt and pepper. For the yogurt sauce: Stir all ingredients together and season with salt and pepper. Arrange the squash salad on serving plates and serve drizzled with yogurt sauce.