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Nourishing Autumn Winter Salad
40 minServes 2Nutri-Score A€€
A
40 min
40 minNourishing Autumn Winter Salad
what you need
Ingredients
sweet potato (large, cut into cubes)Produce1 piece
beetroot (large, peeled and cut into cubes)Produce1 piece
red onion (cut into wedges)Produce1 piece
cooked chickpeas (drained and rinsed)Pantry100 g
parsley (tablespoons, chopped)Produce4 pieces
walnuts (chopped)Nuts & seeds30 g- pomegranate seeds (tablespoons)Produce2 pieces
oregano (teaspoon, dried)Spices1 piece
salt (teaspoon, for the vegetables)Spices1 piece
paprika (teaspoon)Spices1 piece
olive oil (for drizzling the vegetables)Pantry30 ml- extra virgin olive oil (for the dressing)Pantry60 ml
- pomegranate molasses (for the dressing)Pantry5 ml
honey (for the dressing)Pantry7 g- salt (teaspoon, for the dressing)Spices0.5 pieces
black pepper (teaspoon, ground)Spices0.5 pieces- lemon juice (freshly squeezed)Produce30 ml
sumac (teaspoon)Spices1 piece
per serving
Nutrition
490kcal
- Carbs
- 39 g
- Proteins
- 7 g
- Fat
- 34 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Assemble the salad
- Arrange the roasted vegetables with the chickpeas, parsley, walnuts and pomegranate seeds.
- Drizzle with the dressing and serve.