Roasted Vegetable Salad
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A delicious Roasted vegetable Salad with squash, chickpeas, and sweet potato. Previously marinated with Za’atar, a classic Middle Eastern seasoning and a unique blend of herbal, earthy, savory, tangy, and salty flavors. Furthermore, the combined spice is also known to have medicinal properties
The blend contains sesame, sumac, turmeric, thyme, wheat, sunflower oil, salt, and citric acid.
I added crispy kale, avocado, and a few walnuts to round up a balanced meal.
Autumn Roast Salad
Key Ingredients to make this delicious Autumn Roast Salad
- Sweet potato
- Butternut squash
- Cooked chickpeas
- Garlic cloves
- Olive oil
- Za’atar spice blend
- Salt + black pepper
- Fresh Kale
- Wanuts
- Avocado
Notes on ingredients
A complete list of ingredients with the exact amounts and step-by-step instructions can be found in the RECIPE CARD below.
Sweet Potato – From September to October time, this is when they are at their best.
Butternut Squash – Peeled and seeded. Butternut squash is naturally low in calories and has plenty of vitamins and nutrients.
Cooked chickpeas – I like to cook them from scratch. When I don’t have enough time I use the cooked variety, chickpeas that are organically grown and conserved in water and salt. The brand I use is Cal Valls, which you can see here in the link: Chickpeas
Garlic Cloves – I always love plenty of garlic.
Olive Oil – A generous squirt to pour over the pre-roasted vegetables.
Zaàtar Spice Blend – I love this blend from Middle Eastern Cuisine. Za’atar is a blend of dried thyme, oregano, marjoram, sumac, and toasted sesame seeds that bring out the flavor of every dish. I buy this blend on Amazon, you can find it here in the link: Zaàtar Spice Blend.
Kale – I do like to steam the kale for around 60 seconds to remove some of its crispiness. I find raw kale hard to eat.
Walnuts – Whole pre-soaked walnuts.
Avocados – Don`t purchase them too soft. Buy them hard and store them in the fridge, I take them out of the fridge just two days before I want to use them. I find this prevents them from maturing too much or having little brown spots all over the flesh.
How to make summary
Step-by-step instructions can be found in the RECIPE CARD below.
To make the roasted squash and sweet potato – Peel the sweet potato, but leave the skin on the squash, chop them finely and sprinkle them with the salt, pepper, and Za’atar spice. Place them in a baking tin with the peeled garlic and drained chickpeas. Pour in a little oil and roast for approximately 40 minutes at 180°©
Roasted Vegetable Salad
Frequently Asked Questions (FAQ)
What is sweet Potato?
Sweet potatoes are considered root vegetables, whereas regular potatoes are tubers, and their roots are described as tuberous roots. Likewise, sweet and regular potatoes grow under the soil, but they are very different when it comes to density, flavor, and nutrition.
The exterior of the sweet potato seems to be the same as a normal potato but never lets you take a closer look at the skin, the color, and the shape you will see they are very different. They range from vibrant orange to white, cream, yellow, reddish-purple, and deep purple. In terms of flavor, sweet potatoes taste more like carrots. The flavor is much sweeter, as stated in their name.
Sweet potatoes are native to the tropical Americas and they are sometimes referred to as ‘yams’ in the USA, saying that they are available also worldwide.
These tubers are rich in fiber, vitamins A, C, and B6, and they are an excellent source of carbohydrates. The orange-fleshed variety is also rich in beta-carotene just like carrots.
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How to cook your sweet potatoes?
Sweet potatoes can be peeled and boiled or boiled in their skins. They can be baked, roasted, or mashed, added to soups, pasta, or curries, or eaten as chips like in my Tikka Masala Deluxe Sweet Potato Chips. You will find sweet potatoes in season between October to March.
Why should I pre-soak walnuts?
When you soak nuts and seeds, you minimize or eliminate the nutritional inhibitors and other toxic substances that they have. This gets absorbed into the water. Without the inhibitors and toxic substances, the nutrients from the nuts and seeds are more easily absorbed.
Autumn Roast Salad
Ingredients
- 1 large sweet potato
- ½ of butternut squash
- 200 g of cooked chickpeas
- 3 garlic cloves
- Oil for roasting
- 1 table spoons of Za’atar spice blend from
- Salt + black peppera
- 1 Avocado
- 1 cup Walnuts
- Fresh Kale
Instructions
- To make the roasted squash and sweet potato. Peel the sweet potato finely.
- There is no need to peel the butternut squash. Wash it thoroughly, cut it in half, remove the seeds and chop it finely into strips.
- Drain the chickpeas saving the aguafaba to use later for another recipe. Add the chickpeas, sweet potato and squash to a lined baking tray. I always use a baking sheet when I add oil as it prevents the mess later.
- Peel the garlic cloves and add.
- Pour over the olive oil.
- Sprinkle over the salt, pepper, and Za’atar spice.
- Pop it into the oven and roast for approximately 40 minutes at 180°©
- Meanwhile, prepare the kale. Wash it thoroughly and chop it, but not too finely. Either place it for 30 seconds in a microwave or steam it for one minute.
- Pop the walnuts into a bowl and cover them with water. Leave these for 30 minutes to remove any debris.
- Peel, remove the stone and cut the avocado in half. Slice each half into thin slices.
- After 40 minutes remove the baking tray from the oven and let the vegetables cool for 5 -10 minutes.
- Add the kale to a pretty serving plate.
- Arrange the roasted vegetables into a pretty pattern and add the remaining ingredients.
- Serve and enjoy!
Notes & Suggestions
Nutrition
Sweet potatoes are highly nutritious and are a great source of fibre, vitamins and minerals and antioxidants. The fibre and the antioxidants in sweet potatoes are essential to gut health. They contain two types of fibre: soluble and insoluble. The gut is where your body is exposed to many potential disease-causing pathogens. Therefore it is important to have a healthy gut for a healthy immune system. They are incredibly rich in beta-carotene, the antioxidant responsible for the vegetable’s bright orange colour, in turn, this helps supports healthy vision.The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
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