Oven-baked vegetable salad
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 327, total fat 23 G., saturated fats 3 G., proteins 6 G., carbohydrates 35 G., fiber 7 G., cholesterol 0 mg, sodium 701 mg, sugar 12 G.
Calories 327, total fat 23 G., saturated fats 3 G., proteins 6 G., carbohydrates 35 G., fiber 7 G., cholesterol 0 mg, sodium 701 mg, sugar 12 G.
This salad features a delicious combination of sweet roasted shallots and butternut squash on a bed of fresh lettuce leaves, pecans, pumpkin seeds, and crisp fried onions. Crisp and fresh, this fall salad is filling and delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 1 small butternut squash (600g), peeled, seeded and cut into 1cm pieces.
- 12 shallots, peeled
- 2 tbsp. l. olive oil
- 2 tablespoons balsamic vinegar
- Sea salt and freshly ground black pepper
- 1/3 cup chopped walnuts
- 2 tablespoons pumpkin seeds
- 140 g mixed salad leaves (arugula, watercress/or baby spinach)
- Half a small head of radicchio, sliced
- 2 tbsp store-bought crispy fried onions
Refueling
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp grainy mustard
- Juice of half a lemon
- Sea salt flakes
We recommend
Recipes with similar ingredients: butternut squash, shallots, walnuts, balsamic vinegar, salad mix, spinach, arugula, pumpkin seed, radicchio, whole grain mustard, wine vinegar
Cooking the dish according to the recipe:
- Salad: Preheat oven to 180°C.
Place the squash and shallots on a baking sheet, drizzle with olive oil and balsamic vinegar, and toss. Season with a pinch of sea salt and a pinch of black pepper. Roast until the squash and shallots are golden brown and tender, about 35 minutes, stirring halfway through. - Meanwhile, in a heavy-bottomed skillet (no need to add oil), toast the walnuts and pumpkin seeds over medium heat until fragrant, 1–2 minutes. Transfer the nuts to a bowl and set aside.
- RefuelingIn a bowl or jar, combine oil, vinegar, mustard, lemon juice and a pinch of sea salt.
Arrange the lettuce leaves and radicchio wedges on a large serving board or platter. Top with the roasted shallots and pumpkin. Drizzle with the dressing. Then sprinkle with toasted nuts, pumpkin seeds, and crispy onions.
Author of the recipe - Mary McCartney is a television chef.
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