Autumn Squash Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 4 slices Bacon (chopped)
- 1 medium Butternut squash (peeled, seeds removed and sliced)
- 2 cloves garlic cloves (finely chopped)
- 8 field Mushrooms (sliced)
- 2 Tbsps chopped rosemary
Preparation steps
1.
Heat a little of the olive oil in a wide pan and gently cook the bacon until lightly browned. Remove the bacon from the pan and set aside.
2.
Add a little more oil to the pan and gently fry the butternut squash slices until tender. Remove from the pan and set aside.
3.
Add the remaining oil to the pan, add the garlic and mushrooms and cook until the mushrooms are lightly browned.
4.
Mix the bacon, squash and mushroom mixture together and arrange on serving plates. Scatter over the rosemary and a little sea salt and serve.
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