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人分
Cuisine: german
Ingredients: 1.5 カップ spelt rinsed; 2 個 carrot peeled and chopped; 2 個 parsnip peeled and chopped; 1 個 sweet potato peeled and chopped into 1-inch cubes; 0.5 個 red onion chopped into large wedges; 3 大さじ olive oil; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground; 2 大さじ red wine vinegar; 1 小さじ dijon mustard; 1 小さじ maple syrup; 3 大さじ olive oil; 0.25 小さじ salt; 0.13 小さじ black pepper freshly ground; 0.25 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 4
難易度: 普通
1人分: 527 kcal

ベジタリアン

アレルゲン情報： グルテン、マスタード、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1.5 カップspelt, rinsed

roasted vegetables

2 個carrot, peeled and chopped
2 個parsnip, peeled and chopped
1 個sweet potato, peeled and chopped into 1-inch cubes
0.5 個red onion, chopped into large wedges
3 大さじolive oil
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

dressing

2 大さじred wine vinegar
1 小さじdijon mustard
1 小さじmaple syrup
3 大さじolive oil
0.25 小さじsalt
0.13 小さじblack pepper, freshly ground

garnish

0.25 カップfresh parsley, chopped

調理器具

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

作り方

手順

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

1人分

栄養情報

70%スコア

カロリー: 527kcal
たんぱく質: 10.8g
炭水化物: 74.4g
脂質: 22.4g
食物繊維: 11.1g
糖類: 7.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover salad in an airtight container in the refrigerator.

温め直し

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