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Picture of Winter Salad With Roasted Pumpkin and Feta in an Egg Yolk Dressing
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2650 kcal 133 %
  • Fat 208 g 320 %
  • Saturated 38 g 188 %
  • Carbs 143 g 48 %
  • Fiber 27 g 108 %
  • Protein 65 g 131 %
  • Cholesterol 387 mg 129 %
  • Sodium 1712 mg 71 %
  • Calcium 581 mg 58 %
  • Magnesium 213 mg 51 %
  • Potassium 2231 mg 47 %
  • Iron 13 mg 72 %
  • Zinc 10 mg 89 %
  • Phosphorus 1008 mg 144 %
  • Vitamin A 468 µg 52 %
  • Vitamin C 34 mg 38 %
  • Thiamin (B1) 1 mg 97 %
  • Riboflavin (B2) 2 mg 121 %
  • Niacin (B3) 5 mg 30 %
  • Vitamin B6 2 mg 129 %
  • Folate equivalent (total) 1266 µg 316 %
  • Vitamin B12 2 µg 85 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 31 mg 204 %
  • Vitamin K 435 µg 363 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Winter Salad With Roasted Pumpkin and Feta in an Egg Yolk Dressing

Ingredients

  • For the salad:
  • 1 small pumpkin (or any winter squash, such as cheese pumpkin, butternut, or acorn squash)
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 tablespoon crushed red pepper flakes
  • 1 head of radicchio, outer leaves and root removed
  • 1 cup cooked or 1 can drained chickpeas
  • 1/2 cup feta, crumbled
  • For the egg yolk dressing:
  • 2 egg yolks, preferably from free-range eggs
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon mustard
  • 2 tablespoons fresh-squeezed lemon juice

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