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…
3 unusual and very nutritious potato salads
10 October 2024
3 ways to cook scrambled eggs with tomatoes for...
7 October 2024
3 Most Delicious Sweet Potato Dishes for Everyday...
3 October 2024
Only registered users can leave comments