Beetroot & Squash Salad
Fall season salad !! It is great rich and dense in nutritious, specially in Iron where the body need for a boost for immunity during different season changes, not mentioning the yearn for crunchiness.
*makes 4 servings
Ingredient:
small size squash
2 small beetroots
2 cup shredded lettuce
2 cup arugula
1 sprigs parsley
1 medium pomegranate
Salad Dressing:
1/4 cup Pomegranate syrup
1 large lemon juice
1/8 cup balsamic vinegar
1 garlic paste
salt and pepper to taste
1 Tsp olive oil
Method:
prepare the air fryer on a temperature of 180 F and shred the squash and beetroot into thin slices.
when the air fryer is ready grill the squash and beet root until the pieces are crunchy enough
shred the arugula, lettuce, and parsley and arrange in a large plate.
cool the chips down then top the plate up then dress the Salad with the dressing
Nutritional Facts:
The salad:
Total Calories/ Serving: 58
Protein: 1.8 g
Carbs: 13.6 g
Fiber: 1.9 g
Total Fat: 0.2 g
The dressing:
Total Calories/ Serving: 22
Protein: 0.1 g
Carbs: 2.8 g
Fiber: 0.1 g
Total Fat: 1.2 g
