An autumn salad is for the real connoisseur – those who like to taste seasonal fruits and vegetables even in the cold season and at the same time want to eat healthily. We’ll show you delicious recipes that are guaranteed to get compliments.
Autumn salad with apple, fennel, pomegranate seeds and pecans
Ingredients – 1/2 tea cup of baked pecans, 1 large apple, 1/2 fennel bulb, 1/2 tea cup of pomegranate seeds, 2-3 tablespoons of vinaigrette / for the vinaigrette you need – 2 clementines, a pinch of coriander, freshly ground pepper, a pinch of salt, 3 Tablespoons of olive oil /, salt and pepper to taste.
Preparation – Bake the pecans first / you can also bake them in advance and then store them in a jam jar in the refrigerator. Then squeeze the clementines, then cook in the microwave for 3 minutes. Add the pinch of coriander, salt, pepper and olive oil, stir well and leave aside. Cut the ingredients for the salad into pieces and mix with the vinaigrette. complete!
Autumn salad with pears and cheese
Ingredients – 60 grams of flaked almonds, spinach, pomegranate without seeds, pears cut into pieces, 100 grams of blue cheese, balsamic glaze.
Preparation – heat the hotplate to 180 degrees, sprinkle the flaked almonds on baking paper and bake for 2-5 minutes until they change their color slightly. Then quickly take them out and put them in a bowl and let them cool down. You have to be very careful because flaked almonds burn very quickly. Add the remaining ingredients in the bowl and stir.
Autumn salad with pumpkin and quinoa
Ingredients – 3 tea cups cut into pieces pumpkin, 3 medium red onions / peel them in advance and cut into four /, olive oil, 1/4 tablespoon sea salt, 1 tablespoon honey, 2 tablespoons warm water, 2 tea cups quinoa, 1/3 toasted Walnuts, 2 tablespoons of lemon juice, 1/2 cup of finely chopped parsley.
Preparation – first the quinoa is rinsed thoroughly, then the 2 tea cups of quinoa with 4 tea cups of water first cook on medium heat for 5 minutes, then cover the pot and cook on low heat for about 10 minutes. Then leave the quinoa aside, set the stove to 200 degrees, cut the pumpkin into pieces, spread on baking paper, drizzle with olive oil and roast for about 20 minutes. Roast the red onions in a similar way.
While the vegetables are roasting, finely puree the walnuts, lemon juice, olive oil, salt and honey.
Mix the vegetables with the quinoa and the sauce in a bowl.
Autumn salad with spinach, pumpkin and sheep cheese
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Autumn salad with pear, rocket, sheep cheese and pomegranate seeds
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