dish
Pumpkin Squash Salad

8
Serves
161
Calories
13
Nutrients
10
Vitamins

Ingredients

2 pounds squash or pumpkin
1/3 cup olive oil
3 cloves garlic , sliced paper thin
1/2 cup fresh mint , chopped coarsely
1/2 cup vinegar
1/2 cup sugar
pinch cinnamon

Cooking Instructions

1. Peel the squash, discard the strings and seeds and cut the pulp into 1/2" thick slices.

2. Warm the olive oil in a large sauté pan over moderate heat and sauté the slices until tender and brown on both sides. Remove with a slotted spatula to a serving platter. Cover with chopped mint and garlic slivers.

3. To the oil remaining in the pan, add the vinegar, sugar and cinnamon and cook until the sugar dissolves and the sauce thickens. Pour over the squash. Let marinate for a few hours at room temperature and serve at room temperature.

Serving Size: 1 salad

Nutrition Information

Number of Servings: 8
Calories
161
Protein
1 g
Total Carbohydrate
21 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
6 g
Total Fat
9 g
Saturated Fat
1 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
3 %
Percent Calories from Carbohydrate
50 %
Percent Calories from Fat
48 %
Vitamin A
188 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
11 mg
Vitamin D
0 IU
Folate
20 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
30 mg
Iron
1 mg
Phosphorus
53 mg
Potassium
401 mg
Sodium
2 mg
Zinc
0 mg