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Autumn Vegetable Salad with Feta | Healthy & Warming
(0)
45 min
Under an hour
Knuspr-Küche
Ein herrlich wärmender Herbstsalat, der geröstetes Saisongemüse wie Hokkaido-Kürbis, Rosenkohl und Zucchini mit cremigem Feta und frischem Rucola kombiniert. Abgerundet wird das Gericht durch einen würzigen Knoblauch-Dip auf Sauerrahm-Basis. Perfekt als leichtes Abendessen oder gesundes Mittagessen in der kühleren Jahreszeit.
Preparation method
Preparation & Roasting
Wash and clean the vegetables thoroughly. Halve the zucchini lengthwise and cut into slices. Halve the Hokkaido pumpkin, remove the seeds, and cut into strips about 1 cm wide. Halve the Brussels sprouts and cut the bell peppers into quarters.
Preheat the oven to 200 °C top/bottom heat. Spread the prepared vegetables on a baking sheet lined with parchment paper. Season with salt and ground pepper, drizzle with olive oil, and roast in the oven for about 25–30 minutes until tender and lightly browned.
Arranging & Serving
Let the roasted vegetables cool briefly, then mix with the fresh arugula and crumbled feta cheese in a large bowl.
Chef's tip
For a vegan version, you can replace the feta with a plant-based alternative and use a vegan sour cream substitute for the dip.
The salad tastes excellent both warm and lukewarm. It's also great for taking with you for lunch the next day.
Ingredients
Nutritional values
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