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 porsjoner
Cuisine: german
Ingredients: 1,5 kopp 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 ss olive oil; 0,5 ts salt; 0,25 ts black pepper freshly ground; 2 ss red wine vinegar; 1 ts dijon mustard; 1 ts maple syrup; 3 ss olive oil; 0,25 ts salt; 0,13 ts black pepper freshly ground; 0,25 kopp 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 oppskrift av Forkin

Total tid: 55 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 527 kcal

Vegetarisk

Allergeninformasjon: kan inneholde gluten, sennep og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1,5 koppspelt, 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 ssolive oil
0,5 tssalt
0,25 tsblack pepper, freshly ground

dressing

2 ssred wine vinegar
1 tsdijon mustard
1 tsmaple syrup
3 ssolive oil
0,25 tssalt
0,13 tsblack pepper, freshly ground

garnish

0,25 koppfresh parsley, chopped

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

70%Poengsum

Kalorier: 527kcal
Protein: 10,8g
Karbohydrater: 74,4g
Fett: 22,4g
Fiber: 11,1g
Sukker: 7,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover salad in an airtight container in the refrigerator.

Oppvarming

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