LunchDinnerMain Course

Spelt and Roasted Vegetable Salad

Name: Spelt and Roasted Vegetable Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 racions
Cuisine: german
Ingredients: 1,5 tassa spelt rinsed; 2 u carrot peeled and chopped; 2 u parsnip peeled and chopped; 1 u sweet potato peeled and chopped into 1-inch cubes; 0,5 u red onion chopped into large wedges; 3 cs olive oil; 0,5 ct salt; 0,25 ct black pepper freshly ground; 2 cs red wine vinegar; 1 ct dijon mustard; 1 ct maple syrup; 3 cs olive oil; 0,25 ct salt; 0,13 ct black pepper freshly ground; 0,25 tassa fresh parsley chopped

This hearty and nutritious salad features tender, chewy spelt combined with a colorful mix of roasted root vegetables. It's a satisfying and balanced meal perfect for a light dinner or a packed lunch.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 527 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten, mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,5 tassaspelt, rinsed

roasted vegetables

2 ucarrot, peeled and chopped
2 uparsnip, peeled and chopped
1 usweet potato, peeled and chopped into 1-inch cubes
0,5 ured onion, chopped into large wedges
3 csolive oil
0,5 ctsalt
0,25 ctblack pepper, freshly ground

dressing

2 csred wine vinegar
1 ctdijon mustard
1 ctmaple syrup
3 csolive oil
0,25 ctsalt
0,13 ctblack pepper, freshly ground

garnish

0,25 tassafresh parsley, chopped

Estris

mixing spoon · pot · oven · whisk · baking sheet · parchment paper · large bowl

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Uns 5 min
2
In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, and black pepper until evenly coated.
Uns 5 min
3
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Uns 1 min
Nota de cuina: Avoid overcrowding the pan for better roasting.
4
Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Uns 30 min
5
While the vegetables are roasting, cook the spelt. Bring a pot of salted water to a boil.
Uns 5 min
6
Add the rinsed spelt and cook according to package directions, usually 20-30 minutes, until tender but still chewy.
Uns 25 min
7
Drain the cooked spelt and set aside to cool slightly.
8
In a small bowl, whisk together the red wine vinegar, dijon mustard, maple syrup, olive oil, salt, and black pepper for the dressing.
Uns 2 min
9
In a large mixing bowl, combine the cooled spelt, roasted vegetables, and chopped fresh parsley.
Uns 5 min
10
Pour the dressing over the salad and toss gently to combine everything thoroughly.
Uns 2 min
Nota de cuina: Taste and adjust seasoning if needed.
11
Serve warm or at room temperature.

Per ració

Nutrició

70%Puntuació

Calories: 527kcal
Proteïnes: 10,8g
Hidrats de carboni: 74,4g
Greixos: 22,4g
Fibra: 11,1g
Sucre: 7,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover salad in an airtight container in the refrigerator.

Com reescalfar-ho

This salad is best enjoyed at room temperature or slightly warmed in a microwave.