Nourishing Autumn / Winter Salad

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 200°C.
  2. 2Preheat oven to 200°C.
  3. 3Preheat oven to 200°C.
  4. 4Chop sweet potato, beetroot, and red onion into cubes.
  5. 5Chop sweet potato, beetroot, and red onion into cubes.
  6. 6Chop sweet potato, beetroot, and red onion into cubes.
  7. 7Place the chopped vegetables on a baking tray lined with baking paper.
  8. 8Place the chopped vegetables on a baking tray lined with baking paper.
  9. 9Place the chopped vegetables on a baking tray lined with baking paper.
  10. 10Season with oregano, salt, and paprika.
  11. 11Season with oregano, salt, and paprika.
  12. 12Season with oregano, salt, and paprika.
  13. 13Drizzle with olive oil and toss to coat.
  14. 14Drizzle with olive oil and toss to coat.
  15. 15Drizzle with olive oil and toss to coat.
  16. 16Bake for 25-30 minutes.
  17. 17Bake for 25-30 minutes.
  18. 18Bake for 25-30 minutes.
  19. 19Meanwhile, prepare the dressing by combining olive oil, pomegranate molasses, honey, salt, pepper, lemon juice, and sumac in a small bowl.
  20. 20Meanwhile, prepare the dressing by combining olive oil, pomegranate molasses, honey, salt, pepper, lemon juice, and sumac in a small bowl.
  21. 21Meanwhile, prepare the dressing by combining olive oil, pomegranate molasses, honey, salt, pepper, lemon juice, and sumac in a small bowl.
  22. 22Whisk until well combined.
  23. 23Whisk until well combined.
  24. 24Whisk until well combined.
  25. 25Chop walnuts.
  26. 26Chop walnuts.
  27. 27Chop walnuts.
  28. 28Once the vegetables are baked, add them to a bowl along with cooked chickpeas, chopped walnuts, pomegranate seeds, and parsley.
  29. 29Once the vegetables are baked, add them to a bowl along with cooked chickpeas, chopped walnuts, pomegranate seeds, and parsley.
  30. 30Once the vegetables are baked, add them to a bowl along with cooked chickpeas, chopped walnuts, pomegranate seeds, and parsley.
  31. 31Drizzle with the prepared dressing and toss gently to combine.
  32. 32Drizzle with the prepared dressing and toss gently to combine.
  33. 33Drizzle with the prepared dressing and toss gently to combine.

Ingredients

  • 1 large sweet potato
  • 1 large sweet potato
  • 1 large sweet potato
  • 1 large beetroot
  • 1 large beetroot
  • 1 large beetroot
  • 1 large red onion
  • 1 large red onion
  • 1 large red onion
  • 100 g cooked chickpeas
  • 100 g cooked chickpeas
  • 100 g cooked chickpeas
  • 4 tbsp parsley
  • 4 tbsp parsley
  • 4 tbsp parsley
  • 30 g chopped walnuts
  • 30 g chopped walnuts
  • 30 g chopped walnuts
  • 2 tbsp pomegranate seeds
  • 2 tbsp pomegranate seeds
  • 2 tbsp pomegranate seeds
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp extra virgin olive oil
  • 4 tbsp extra virgin olive oil
  • 4 tbsp extra virgin olive oil
  • 1 tsp pomegranate molasses
  • 1 tsp pomegranate molasses
  • 1 tsp pomegranate molasses
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 1 tsp sumac
  • 1 tsp sumac
  • 1 tsp sumac

Equipment

baking traybaking paperbowlsmall bowlknifespoonolive oil dispensersmall glass container with lidcutting board