Plat
Nourishing Autumn Winter Salad
40 minPour 2Nutri-Score A€€
A
40 min
40 minNourishing Autumn Winter Salad
ce qu’il vous faut
Ingrédients
sweet potato (large, cut into cubes)Fruits et légumes1 morceau
beetroot (large, peeled and cut into cubes)Fruits et légumes1 morceau
red onion (cut into wedges)Fruits et légumes1 morceau
cooked chickpeas (drained and rinsed)Épicerie100 g
parsley (tablespoons, chopped)Fruits et légumes4 morceaux
walnuts (chopped)Fruits à coque et graines30 g- pomegranate seeds (tablespoons)Fruits et légumes2 morceaux
oregano (teaspoon, dried)Épices1 morceau
salt (teaspoon, for the vegetables)Épices1 morceau
paprika (teaspoon)Épices1 morceau
olive oil (for drizzling the vegetables)Épicerie30 ml- extra virgin olive oil (for the dressing)Épicerie60 ml
- pomegranate molasses (for the dressing)Épicerie5 ml
honey (for the dressing)Épicerie7 g- salt (teaspoon, for the dressing)Épices0,5 morceaux
black pepper (teaspoon, ground)Épices0,5 morceaux- lemon juice (freshly squeezed)Fruits et légumes30 ml
sumac (teaspoon)Épices1 morceau
par portion
Nutrition
490kcal
- Glucides
- 39 g
- Protéines
- 7 g
- Lipides
- 34 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Assemble the salad
- Arrange the roasted vegetables with the chickpeas, parsley, walnuts and pomegranate seeds.
- Drizzle with the dressing and serve.