Autumn is in full swing and that means it's time to enjoy the delicious flavors and scents of the season. That's why we are happy to share with you the recipe for this healthy autumn salad. Nutritious, warming, easy to take away and scrumptious!
Wondering why we incorporated pumpkin and Brussels sprouts into this fall salad? You can read about that here!
Why a "salad in a jar" autumn salad?
A salad in a weck jar is not only trendy, but also incredibly convenient. This autumn salad is ideal for a healthy lunch on-the-go, whether you're going to work, a day out, or just don't feel like spending a long time in the kitchen. By starting with the dressing and finishing with the ingredients that need to stay crisp, all the flavors and textures are preserved. Flip the salad onto a plate and voila! Ready to eat!
This fall variety is packed with vitamins and minerals that will boost your immune system and increase your energy levels. It's a quick, easy and delicious way to treat yourself during the busy fall season!
Read why eating seasonal vegetables is always a good idea.
What do you need for this autumn salad?
Ingredients for 2 people:
- 2 sweet potatoes
- 150 grams of sprouts
- 60 grams of quinoa
- 100 grams of diced pumpkin
- 2 handfuls of unroasted pecans
- 75 grams of goat feta cheese
- 1 handful of dried cranberries
- 1/2 red onion
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 4 tbsp. olive oil extra virgin
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 2 tsp mustard
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes
- optional: salt and pepper
How do you make this autumn salad?
- Preheat the oven to 200 degrees and line a baking sheet with baking paper;
- Peel the sweet potatoes and cut the red onion into half rings, mix with the cleaned Brussels sprouts, diced pumpkin, 1 tbsp olive oil and the dried herbs;
- Spread on the baking sheet with the fresh herbs and place in the preheated oven for 20 - 25 minutes, stirring frequently in between;
- Meanwhile, cook the quinoa according to the package directions;
- In the 2 preserving jars, mix the remaining olive oil with the honey, cider vinegar and mustard and spoon the quinoa on top;
- Then divide the grilled vegetables among the weck jars and finish with the feta cheese, pecans and cranberries;
- Let cool for a while and then store in the refrigerator;
- The salad in a jar fall edition is now ready to eat!
You can store this delicious autumn salad for 2-3 days in the refrigerator. Enjoy!
