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Roasted Vegetable Salad
Roasted Vegetable Salad

Roasted Vegetable Salad

with pumpkin, orange, apple and brown mushrooms

Who doesn't love the scent of pumpkin spice all over the place? This recipe is an all-in-one ... delicious and healthy, easy to cook and mostly easy to refrigerate for my quick meal the next day!


40 min

502 kcal

4 doses

Median

Spinach, Butternut Pumpkin, Sweet Potato, Orange, Royal Gala Apple, Red Onion, Brown Mushrooms, Grain Quinoa, Buckwheat and Thyme are currently unavailable.

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Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

2 uni

(1,200 gr)

Ground Cinnamon (optional)

to taste

to taste

2 uni

(300 gr)

Pomegranate (optional)

1/2 uni

(125 gr)

2 uni

(67 gr)

2 uni

(240 gr)

to taste

4 hand

2 uni

(350 gr)

to taste

2 cup

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

502 kcal

2,099 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Begin by thoroughly washing the quinoa and buckwheat in a colander, place them in a pan and add two measures of hot water. Cook for 20 minutes over low heat or until the water has completely evaporated. At the end stir with a fork to loosen the beans and make it cuter. Reserve.

02

Cut the pumpkin and sweet potato into pieces (you can leave the skin), slice the onion and mushrooms, season with olive oil, cinnamon (optional), thyme and salt flower, bake in a baking tray lined with parchment paper or greased with olive oil and bake for 30 min in oven preheated to 180 °, or until vegetables are tender (wait with fork to check cooking).

03

Serve the quinoa and buckwheat with the roasted vegetables and mix the baby spinach, diced apple and sliced orange. Season with more olive oil and balsamic vinegar.

04

Optionally, you can add pomegranate berries as a topping.

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