Spelt and Roasted Vegetable Salad

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

   Около 5 мин

2. 2

   In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, and black pepper until evenly coated.

   Около 5 мин

3. 3

   Spread the seasoned vegetables in a single layer on the prepared baking sheet.

   Около 1 мин

   Совет повара: Avoid overcrowding the pan for better roasting.

4. 4

   Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.

   Около 30 мин

5. 5

   While the vegetables are roasting, cook the spelt. Bring a pot of salted water to a boil.

   Около 5 мин

6. 6

   Add the rinsed spelt and cook according to package directions, usually 20-30 minutes, until tender but still chewy.

   Около 25 мин

7. 7

   Drain the cooked spelt and set aside to cool slightly.

8. 8

   In a small bowl, whisk together the red wine vinegar, dijon mustard, maple syrup, olive oil, salt, and black pepper for the dressing.

   Около 2 мин

9. 9

   In a large mixing bowl, combine the cooled spelt, roasted vegetables, and chopped fresh parsley.

   Около 5 мин

10. 10

    Pour the dressing over the salad and toss gently to combine everything thoroughly.

    Около 2 мин

    Совет повара: Taste and adjust seasoning if needed.

11. 11

    Serve warm or at room temperature.