Autumn Roasted Vegetable Salad with Feta
45 min
Under an hour
Kifli Kukták
Ingredients
Price per portion:HUF 3,893.23
Ingredients for the salad
Ingredients for the dip
You probably have at home
Preparation method
Ingredients overview
Ingredients for the salad
- 500 g Hokkaido pumpkin
- 300 g zucchini
- 250 g Brussels sprouts
- 400 g red bell pepper
- 160 g yellow bell pepper
- 250 g cherry tomatoes
- 100 g arugula
- 15 ml olive oil
- 100 g feta cheese
- 1 pinch salt
- 1 pinch black pepper
Ingredients for the dip
- 100 g sour cream
- 1 teaspoon garlic granules
1
Wash and clean the vegetables thoroughly. Cut the zucchini in half lengthwise, then slice it. Halve the Hokkaido pumpkin, remove the seeds, and cut it into strips about 1 cm wide. Halve the Brussels sprouts, and cut the bell peppers into quarters.
2
Preheat the oven to 200 °C. Arrange the vegetables on a baking tray lined with baking paper. Season with salt and pepper, drizzle with olive oil, then bake for 25-30 minutes until tender and slightly browned.
3
Combine the roasted vegetables with fresh arugula and crumbled feta cheese. Serve with a dip made from sour cream, garlic granules, salt, and pepper.
Nutritional values
Energy value
1004.16 kJ240 kCalFats
18 gCarbohydrates
15 gProtein
8 gWe Also Recommend
Show all
15 min
Mixed salad with beans and cheese
Kifli Kukták
Under an hour
Egg Salad with Tofu
Kifli Kukták
Fresh Fruit Salad with Honey and Walnuts
Kifli Kukták
Watermelon salad with feta cheese
Kifli Kukták
Fruit Salad with Gorgonzola
Kifli Kukták
Lentil Salad with Roasted Cauliflower
Kifli Kukták
