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Greens salad with roasted pepper and eggplant Calories
Low-calorie, fiber-rich greens salad with roasted vegetables, vitamin C and folate
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Greens salad with roasted pepper and eggplant (150 g) has 63 calories. That works out to 42 calories per 100 g. It contains 10.2 g of carbs, 2.1 g of protein, 2.1 g of fat and 4.2 g of fiber. Its 117 µg of Vitamin K covers 98% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Greens salad with roasted pepper and eggplant Nutrition Facts
Selected: 1 serving (medium) · 150 g
63
KCAL / 150G
Carbs
10.2g
· 4% DV
Protein
2.1g
· 4% DV
Fat
2.1g
· 3% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 12% · Fat 28%
Greens salad with roasted pepper and eggplant nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 63 kcal | |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 98 mg | 4% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 4.2 g | 15% |
| Protein | 2.1 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Greens salad with roasted pepper and eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 63 kcal |
| 1 tablespoon (shredded) | 15 g | 6 kcal |
| 1 piece (whole) | 35 g | 15 kcal |
| 1 cup (shredded) | 70 g | 29 kcal |
| 2 piece (whole) | 70 g | 29 kcal |
| 100 g | 100 g | 42 kcal |
| 1 serving (small) | 100 g | 42 kcal |
| 1 serving (large) | 220 g | 92 kcal |
| 1 pack (large) | 250 g | 105 kcal |
Calculated from 42 calories per 100 g.
Frequently Asked Questions About Greens salad with roasted pepper and eggplant
How do you make greens salad with roasted pepper and eggplant?
Greens salad with roasted pepper and eggplant is made by combining peeled, chopped roasted vegetables with fresh leafy greens. Dress it with olive oil, lemon juice, and salt, and add the greens close to serving so they stay crisp.
Can I use jarred roasted peppers in greens salad with roasted pepper and eggplant?
Yes, jarred roasted peppers work in greens salad with roasted pepper and eggplant and save time. Drain them well and taste before adding salt, since preserved peppers can already be salty; freshly roasted eggplant gives the salad a more smoky flavor.
Why does greens salad with roasted pepper and eggplant get watery?
Greens salad with roasted pepper and eggplant can turn watery when the roasted vegetables are not drained or cooled, or when the dressing sits on the leaves too long. Let the vegetables cool, drain excess liquid, and toss everything together just before serving.
Should you peel the eggplant for greens salad with roasted pepper and eggplant?
No, you do not need to peel the eggplant before roasting it for greens salad with roasted pepper and eggplant. After roasting, scoop out the soft flesh and discard the charred skin; removing the skin avoids a tough, smoky layer in the salad.
Can greens salad with roasted pepper and eggplant be served warm?
Yes, greens salad with roasted pepper and eggplant can be served warm, but let the roasted vegetables cool until just warm before adding the leaves. Very hot vegetables wilt delicate greens, so sturdier leaves are a better choice if serving it warm.
What greens work best in greens salad with roasted pepper and eggplant?
Romaine, arugula, baby spinach, and mixed salad leaves all work in greens salad with roasted pepper and eggplant. Choose crisp or sturdy leaves if the roasted vegetables are still warm, and dry the leaves well so the dressing clings instead of becoming diluted.
Can you make greens salad with roasted pepper and eggplant ahead of time?
Yes, you can roast the pepper and eggplant for greens salad with roasted pepper and eggplant ahead of time. Refrigerate them separately from the washed, dried greens, then combine and dress the salad shortly before serving.
How long does greens salad with roasted pepper and eggplant keep in the fridge?
Greens salad with roasted pepper and eggplant is best eaten the day it is dressed because the leaves soften as they sit. If you store the roasted vegetables separately in a covered container, you can add fresh greens when you are ready to serve.
What can I serve with greens salad with roasted pepper and eggplant?
Greens salad with roasted pepper and eggplant pairs well with grilled chicken, fish, or meat, as well as flatbread and other Mediterranean-style dishes. Its smoky vegetables also make it a useful side for a simple grain or bean-based meal.
How can I make greens salad with roasted pepper and eggplant a filling main dish?
Add chickpeas, white beans, or lentils to greens salad with roasted pepper and eggplant to make it more substantial. Toss the legumes with the dressing first so they absorb the flavor, then fold them gently into the greens and roasted vegetables.
Greens salad with roasted pepper and eggplant Vitamins & Minerals
Vitamins
Vitamin K
117µg · 98% DV
Vitamin C
51mg · 57% DV
Manganese
0.33mg · 14% DV
Copper
0.12mg · 13% DV
Potassium ⭐
382.5mg · 11% DV
Sodium
97.5mg · 4% DV
Minerals
Manganese
0.33mg · 14% DV
Copper
0.12mg · 13% DV
Potassium ⭐
383mg · 11% DV
Iron
1.65mg · 9% DV
Sodium
98mg · 4% DV
Greens salad with roasted pepper and eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Greens salad with roasted pepper and eggplant
To burn the 63 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Greens salad with roasted pepper and eggplant?
Greens salad with roasted pepper and eggplant brings fresh leaves together with vegetables charred over a flame or roasted until tender. It fits naturally into Turkish home cooking, where smoky aubergine and sweet, softened pepper are often served alongside other dishes. The contrast between the tender vegetables and crisp greens makes each bite both fresh and pleasantly smoky.
In Turkey, it can be served as a meze, alongside grilled foods, or as a light lunch; elsewhere, it works well as a side salad or part of a Mediterranean-style spread. A simple lemon and olive oil dressing complements the roasted flavours. It is a light, fibre-rich choice, with 42 calories per 100 g. Add beans or chickpeas if you would like a more substantial meal.
How Nutritious Is Greens salad with roasted pepper and eggplant?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Greens salad with roasted pepper and eggplant Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Greens salad with roasted pepper and eggplant Contain Allergens?
No known major allergens
Which Diets Is Greens salad with roasted pepper and eggplant Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Greens salad with roasted pepper and eggplant Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.68g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.