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 portioner
Cuisine: german
Ingredients: 1,5 kop spelt rinsed; 2 stk. carrot peeled and chopped; 2 stk. parsnip peeled and chopped; 1 stk. sweet potato peeled and chopped into 1-inch cubes; 0,5 stk. red onion chopped into large wedges; 3 spsk. olive oil; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 2 spsk. red wine vinegar; 1 tsk. dijon mustard; 1 tsk. maple syrup; 3 spsk. olive oil; 0,25 tsk. salt; 0,13 tsk. black pepper freshly ground; 0,25 kop 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.

En original opskrift af Forkin

Tid i alt: 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 527 kcal

Vegetarisk

Allergenoplysninger: kan indeholde gluten, sennep og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,5 kopspelt, rinsed

roasted vegetables

2 stk.carrot, peeled and chopped
2 stk.parsnip, peeled and chopped
1 stk.sweet potato, peeled and chopped into 1-inch cubes
0,5 stk.red onion, chopped into large wedges
3 spsk.olive oil
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

dressing

2 spsk.red wine vinegar
1 tsk.dijon mustard
1 tsk.maple syrup
3 spsk.olive oil
0,25 tsk.salt
0,13 tsk.black pepper, freshly ground

garnish

0,25 kopfresh parsley, chopped

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Ca. 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.
Ca. 5 min.
3
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Ca. 1 min.
Kokkens note: Avoid overcrowding the pan for better roasting.
4
Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Ca. 30 min.
5
While the vegetables are roasting, cook the spelt. Bring a pot of salted water to a boil.
Ca. 5 min.
6
Add the rinsed spelt and cook according to package directions, usually 20-30 minutes, until tender but still chewy.
Ca. 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.
Ca. 2 min.
9
In a large mixing bowl, combine the cooled spelt, roasted vegetables, and chopped fresh parsley.
Ca. 5 min.
10
Pour the dressing over the salad and toss gently to combine everything thoroughly.
Ca. 2 min.
Kokkens note: Taste and adjust seasoning if needed.
11
Serve warm or at room temperature.

Pr. portion

Næringsindhold

70%Score

Kalorier: 527kcal
Protein: 10,8g
Kulhydrat: 74,4g
Fedt: 22,4g
Kostfibre: 11,1g
Sukker: 7,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover salad in an airtight container in the refrigerator.

Genopvarmning

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