5 delicious and nutritious autumn salads

Autumn salads are a great addition to the menu, and are also distinguished by their nutritional value. It is with their help that you can saturate your body with vitamins. We at joy-pup offer 5 recipes for the most delicious and nutritious autumn salads.

Salad with baked pumpkin, goat cheese and walnuts

Ingredients:

• Pumpkin – 300 g
• Goat cheese – 100 g
• Walnuts – 50 g
• Spinach or arugula leaves – 100 g
• Honey – 1 tbsp.
• Olive oil – 2 tbsp. spoons
• Salt, pepper – to taste

Preparation:

• Cut the pumpkin into cubes, brush with olive oil, salt and bake in the oven at 180 ° C for about 25 minutes until soft.
• While the pumpkin is baking, fry the walnuts in a dry frying pan.
• Put the spinach leaves on a plate, add pieces of baked pumpkin and goat cheese.
• Mix olive oil with honey and add salt and pepper, pour this dressing over the salad.
• Sprinkle with fried nuts on top.

Salad with baked beets and apples

Ingredients:

• Beets – 2 pieces
• Apples (sweet and sour) – 2 pieces
• Lettuce leaves (for example, lettuce) – 100 g
• Pine nuts – 2 tbsp.
• Olive oil – 3 tbsp.
• Balsamic vinegar – 1 tbsp. spoon
• Salt and pepper – to taste

Preparation:

• Bake the beets in the oven, wrapped in foil, at 180 ° C for about 40 minutes, then cool and cut into cubes.
• Cut the apples into slices or cubes.
• Tear the lettuce leaves with your hands and put them on a plate.
• Add the beet pieces, apples and pine nuts fried in a dry frying pan.
• For the dressing, mix the olive oil with balsamic vinegar, add salt and pepper, then pour over the salad.

Salad with pearl barley, mushrooms and spinach

Ingredients:

• Pearl barley – 150 g
• Champignons – 200 g
• Spinach leaves – 100 g
• Onion – 1 piece
• Olive oil – 3 tbsp.
• Lemon juice – 1 tbsp. spoon
• Salt and pepper – to taste

Preparation:

• Boil the pearl barley until tender, cool.
• Chop the mushrooms and onions, fry in olive oil until golden brown.
• Mix the mushrooms, pearl barley and fresh spinach.
• Pour lemon juice over the salad, add salt and pepper to taste, mix.

Warm salad with chicken, avocado and pomegranate

Ingredients:

• Chicken fillet – 300 g
• Avocado – 1 piece
• Pomegranate seeds – 50 g
• Lettuce leaves – 100 g
• Olive oil – 3 tbsp.
• Mustard – 1 tsp.
• Lemon juice – 1 tbsp.
• Salt and pepper – to taste

Preparation:

• Fry the chicken fillet in a frying pan until golden brown, then cut into slices.
• Peel and dice the avocado.
• Put the lettuce leaves on a plate, add the avocado, chicken pieces and pomegranate seeds.
• For the dressing, mix olive oil with mustard, lemon juice, salt and pepper.
• Pour the dressing over the salad and serve immediately.

Kale Salad with Walnuts and Cranberries

Ingredients:

• Kale leaves – 150 g
• Walnuts – 50 g
• Dried cranberries – 50 g
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Honey – 1 tsp
• Salt and pepper – to taste

Preparation:

• Cut the kale and lightly crush it with your hands to make it softer.
• Fry the walnuts in a frying pan and add to the salad along with the dried cranberries.
• For the dressing, mix olive oil with honey and lemon juice, add salt and pepper.
• Mix the salad and leave for 10 minutes to infuse.

To be continued…