Hoofdgerecht
Nourishing Autumn Winter Salad
40 minVoor 2Nutri-Score A€€
A
40 min
40 minNourishing Autumn Winter Salad
wat je nodig hebt
Ingrediënten
sweet potato (large, cut into cubes)Groente en fruit1 stuk
beetroot (large, peeled and cut into cubes)Groente en fruit1 stuk
red onion (cut into wedges)Groente en fruit1 stuk
cooked chickpeas (drained and rinsed)Voorraadkast100 g
parsley (tablespoons, chopped)Groente en fruit4 stukken
walnuts (chopped)Noten en zaden30 g- pomegranate seeds (tablespoons)Groente en fruit2 stukken
oregano (teaspoon, dried)Kruiden en specerijen1 stuk
salt (teaspoon, for the vegetables)Kruiden en specerijen1 stuk
paprika (teaspoon)Kruiden en specerijen1 stuk
olive oil (for drizzling the vegetables)Voorraadkast30 ml- extra virgin olive oil (for the dressing)Voorraadkast60 ml
- pomegranate molasses (for the dressing)Voorraadkast5 ml
honey (for the dressing)Voorraadkast7 g- salt (teaspoon, for the dressing)Kruiden en specerijen0,5 stukken
black pepper (teaspoon, ground)Kruiden en specerijen0,5 stukken- lemon juice (freshly squeezed)Groente en fruit30 ml
sumac (teaspoon)Kruiden en specerijen1 stuk
per portie
Voedingswaarden
490kcal
- Koolhydraten
- 39 g
- Eiwitten
- 7 g
- Vetten
- 34 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Mengkom
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Assemble the salad
- Arrange the roasted vegetables with the chickpeas, parsley, walnuts and pomegranate seeds.
- Drizzle with the dressing and serve.