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Warm Roast Pumpkin Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)119.6265
Energy (kCal)887.52
Carbohydrates (g)6.8382
Total fats (g)39.396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200ºC/400ºF/gas mark 6. | 2. Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges. | 3. Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated. | 4. Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown. | 5. Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown. | 6. Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar. | 7. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut pumpkin 600 g 534.0 0.0 118.8 3.0
    beetroot 4 534.0 0.0 118.8 3.0
    yellow onion 1 114.84 6.8382 0.8265 9.396
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 4 chopped 534.0 0.0 118.8 3.0
    sea salt 534.0 0.0 118.8 3.0
    black pepper ground - - - -
    pepitas 1/4 cup 534.0 0.0 118.8 3.0
    baby spinach leaf washed 534.0 0.0 118.8 3.0
    raspberry vinegar 1 tablespoon 534.0 0.0 118.8 3.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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