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Roasted Vegetable Salad

Name: Roasted Vegetable Salad with pumpkin, orange, apple and brown mushrooms
Total time: 40 min
Yield: 4 servings
Ingredients: 4 hand Spinach; 2 uni Butternut Pumpkin; 2 uni Sweet Potato; 2 uni Clementine; 2 uni Royal Gala Apple; 2 uni Red Onion; 160 gr Paris Mushroom; 1 cup Grain Quinoa; 4 Tbsp Buckwheat; to taste Dried Thyme; to taste Ground Cinnamon; 1/2 uni Pomegranate; to taste Sea Salt; to taste Olive Oil; to taste Balsamic vinegar; 2 cup Water

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!

By Samanta McMurray

For 4 people Plant Based Favorites (Month)

40 min

558 kcal

4 doses

Median

Ingredients

Brown Mushrooms

160 gr

Buckwheat

4 Tbsp

Butternut Pumpkin

2 uni

Grain Quinoa

1 cup

Orange

2 uni

Red Onion

2 uni

Royal Gala Apple

2 uni

Spinach

4 hand

Sweet Potato

2 uni

Thyme

to taste

You will also need:

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

Balsamic vinegar

to taste

Ground Cinnamon (optional)

to taste

Olive Oil

to taste

Pomegranate (optional)

1/2 uni

Sea Salt

to taste

Water

2 cup

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

558 kcal

2,334 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.