Plato principal
Nourishing Autumn Winter Salad
40 minPara 2Nutri-Score A€€
A
40 min
40 minNourishing Autumn Winter Salad
lo que necesita
Ingredientes
sweet potato (large, cut into cubes)Frutas y verduras1 pieza
beetroot (large, peeled and cut into cubes)Frutas y verduras1 pieza
red onion (cut into wedges)Frutas y verduras1 pieza
cooked chickpeas (drained and rinsed)Despensa100 g
parsley (tablespoons, chopped)Frutas y verduras4 piezas
walnuts (chopped)Frutos secos y semillas30 g- pomegranate seeds (tablespoons)Frutas y verduras2 piezas
oregano (teaspoon, dried)Especias1 pieza
salt (teaspoon, for the vegetables)Especias1 pieza
paprika (teaspoon)Especias1 pieza
olive oil (for drizzling the vegetables)Despensa30 ml- extra virgin olive oil (for the dressing)Despensa60 ml
- pomegranate molasses (for the dressing)Despensa5 ml
honey (for the dressing)Despensa7 g- salt (teaspoon, for the dressing)Especias0,5 piezas
black pepper (teaspoon, ground)Especias0,5 piezas- lemon juice (freshly squeezed)Frutas y verduras30 ml
sumac (teaspoon)Especias1 pieza
por ración
Nutrición
490kcal
- Carbohidratos
- 39 g
- Proteínas
- 7 g
- Grasas
- 34 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
Varillas
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Assemble the salad
- Arrange the roasted vegetables with the chickpeas, parsley, walnuts and pomegranate seeds.
- Drizzle with the dressing and serve.