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

Alkuperäinen resepti: Forkin

Kokonaisaika: 55 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 527 kcal

Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, sinappi ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1,5 kuppispelt, rinsed

roasted vegetables

2 kplcarrot, peeled and chopped
2 kplparsnip, peeled and chopped
1 kplsweet potato, peeled and chopped into 1-inch cubes
0,5 kplred onion, chopped into large wedges
3 rklolive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

dressing

2 rklred wine vinegar
1 tldijon mustard
1 tlmaple syrup
3 rklolive oil
0,25 tlsalt
0,13 tlblack pepper, freshly ground

garnish

0,25 kuppifresh parsley, chopped

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

70%Pisteet

Kalorit: 527kcal
Proteiini: 10,8g
Hiilihydraatit: 74,4g
Rasva: 22,4g
Kuitu: 11,1g
Sokeri: 7,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover salad in an airtight container in the refrigerator.

Uudelleenlämmitys

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