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

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 527 kcal

Vegetarisch

Allergeneninformatie: kan gluten, mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,5 kopjespelt, rinsed

roasted vegetables

2 stcarrot, peeled and chopped
2 stparsnip, peeled and chopped
1 stsweet potato, peeled and chopped into 1-inch cubes
0,5 stred onion, chopped into large wedges
3 elolive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

dressing

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

garnish

0,25 kopjefresh parsley, chopped

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

70%Score

Calorieën: 527kcal
Eiwit: 10,8g
Koolhydraten: 74,4g
Vet: 22,4g
Vezels: 11,1g
Suiker: 7,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover salad in an airtight container in the refrigerator.

Opwarmen

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