Salad of roasted winter vegetables

Name: salad of roasted winter vegetables
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: fresh pumpkin; celeriac; 150 g shallot; 3 sprig of rosemary; 3 el traditional olive oil; 100 g fresh spinach; 30 g Parmigiano Reggiano broken; 1 el balsamic pearls

Salad of pumpkin, celeriac and spinach with Parmesan cheese and balsamic vinegar.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Remove the seeds and stringy inside of the pumpkin. Cut the flesh with skin into strips of 1 cm wide.
Peel the celeriac and cut into strips of 1 cm wide. Cut the shallots into pieces.
Spoon the vegetables on a baking sheet covered with baking paper. Ris the needles of the sprigs of rosemary and cut them coarsely.
Spread the rosemary and oil over the vegetables, sprinkle with pepper and salt. Shovel.
Roast the vegetables in the middle of the oven for about 30 minutes until golden brown and done.
Remove the vegetables from the oven, add the spinach and the oil and scoop. Divide over a flat dish.
Arrange the Parmesan cheese over it with a cheese slicer and garnish with the balsamic pearls.

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Nutrition

255Calories

Sodium0% DV0g

Fat20% DV13g

Protein12% DV6g

Carbs8% DV24g

Fiber0% DV0g

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