By Maru Slumber
Kale & baked squash salad
6 steps
Prep:20minCook:30min
⚡another quick & healthy dinner solution
Updated at: Thu, 17 Aug 2023 04:06:02 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories271.6 kcal (14%)
Total Fat15.2 g (22%)
Carbs32.9 g (13%)
Sugars0.7 g (1%)
Protein6 g (12%)
Sodium222.1 mg (11%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
cut kale leaves, put them in a bowl and sprinkle with olive oil and lemon juice. add salt and mix thoroughly. let it 'marinate' for 20-30 minutes
Step 2
preheat the oven to 180°C
Step 3
peel the pumpkin and cut it into small 2-3 cm cubes
Knife
Cutting Board
Peeler
Step 4
put the pumpkin cubes into a baking tray covered with baking paper. add a pinch of salt and pepper and sprinkle with olive oil. bake for 25 minutes at 180°C
Baking dish
Step 5
boil bulgur for 10-15 mins, drain and let it cool
Pot
Sieve
Step 6
cut the avocado into cubes, put in a bowl together with baked pumpkin, bulgur and kale leaves. mix thoroughly and add some pepper and salt, if needed. sprinkle with olive oil and pine nuts before serving
Wooden Spoon
Bowl
Notes
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