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Nourishing Autumn Winter Salad
40 Min.Für 2Nutri-Score A€€
A
40 Min.
40 Min.Nourishing Autumn Winter Salad
was Sie brauchen
Zutaten
sweet potato (large, cut into cubes)Obst & Gemüse1 Stück
beetroot (large, peeled and cut into cubes)Obst & Gemüse1 Stück
red onion (cut into wedges)Obst & Gemüse1 Stück
cooked chickpeas (drained and rinsed)Vorräte100 g
parsley (tablespoons, chopped)Obst & Gemüse4 Stücke
walnuts (chopped)Nüsse & Samen30 g- pomegranate seeds (tablespoons)Obst & Gemüse2 Stücke
oregano (teaspoon, dried)Gewürze1 Stück
salt (teaspoon, for the vegetables)Gewürze1 Stück
paprika (teaspoon)Gewürze1 Stück
olive oil (for drizzling the vegetables)Vorräte30 ml- extra virgin olive oil (for the dressing)Vorräte60 ml
- pomegranate molasses (for the dressing)Vorräte5 ml
honey (for the dressing)Vorräte7 g- salt (teaspoon, for the dressing)Gewürze0,5 Stücke
black pepper (teaspoon, ground)Gewürze0,5 Stücke- lemon juice (freshly squeezed)Obst & Gemüse30 ml
sumac (teaspoon)Gewürze1 Stück
pro Portion
Nährwerte
490kcal
- Kohlenhydrate
- 39 g
- Eiweiß
- 7 g
- Fett
- 34 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Preheat the oven to 200 °C.
- Peel and cut the sweet potato and beetroot into cubes, and cut the red onion into wedges.
- Schritt 2
Season and bake
- Spread the vegetables on a baking tray and season with oregano, salt and paprika.
- Drizzle with olive oil and toss to coat.
- Bake until tender and golden.
- Schritt 3
Make the dressing
- Whisk the extra virgin olive oil, pomegranate molasses, honey, salt, black pepper, lemon juice and sumac in a bowl until combined.
- Schritt 4
Assemble the salad
- Arrange the roasted vegetables with the chickpeas, parsley, walnuts and pomegranate seeds.
- Drizzle with the dressing and serve.