At any time of the year, a warm salad remains a universal dish. It can also be served for dinner, if supplemented with meat, and also cooked in a light version from baked vegetables. At the same time, warm salads are especially delicious in autumn. For cooking, you can use juicy pumpkin from the new harvest, bright and healthy beets, tomatoes and eggplants. Please your family with hearty warming dishes! Warm salads: 5 delicious and best recipes.
1.Warm salad with beef and baked vegetables
A warm salad with beef and baked vegetables can be prepared for dinner, it does not take much time. Put the vegetables to bake in the oven, fry the steak in parallel and serve the dish.
Ingredients:
Designed for 2 servings
Tomatoes 1 pc.
Olive oil 2 tablespoons
Lettuce 1 bunch
Red onion 1 pc.
Eggplant 1 pc.
Red Bulgarian pepper 1 pc.
Fresh thyme 3 sprigs
Coarse salt to taste
Pepper with peas mixture of ½ teaspoon
Beef 7.0oz
The nutritional value of a serving is 398 k Cal
Instruction:
Cooking time 30 minutes
Lightly chop the beef steak. Rub with a mixture of pepper and salt, sprinkle with olive oil, sprinkle with fresh thyme and leave for 15-20 minutes.
Fry in a grill pan for 3 minutes each side. Cut sweet pepper into large strips, eggplant rings. Bake in a preheated 356F oven for 12-15 minutes. Wrap the steak in parchment or foil and let it “rest” while the vegetables are baked.
Wash the lettuce leaves, dry them and tear them with your hands. Put it on a plate. Cut the beef into thin slices. Put tomatoes in slices, red onion, baked eggplant and peppers on lettuce leaves. Season with salt and pepper, drizzle with olive oil.
2.Salad with lentils, baked beetroot and arugula. Warm salads: 5 delicious and best recipes.
A healthy and delicious salad will appeal to those who follow a diet and proper nutrition. Lentils and vegetables saturate the dish with vitamins, pine nuts give a special taste, and a spicy dressing harmoniously complements the salad. It is better to bake beetroot in the oven, so it will retain more healthy trace elements.
Ingredients:
Designed for 2 servings
Red lentils 5.29oz
Lentils 3.53oz
Arugula 1 pack
Yellow cherry tomatoes 8.82oz
Pine nuts 2 tablespoons
Beetroot 3 pcs.
Refill:
Olive oil 2 tablespoons
Salt to taste
Pepper to taste
Balsamic sauce 1 tablespoon
The nutritional value of a serving is 414 k Cal
Instruction:
Cooking time 25 minutes
Wash the lentils and red lentils, pour water and cook in a slow cooker in the “Cooking” mode for 15 minutes. Add salt and 1 tablespoon of olive oil, mix and close the lid.
Wash the beets, peel and cut into circles, put them on a baking sheet covered with parchment or a silicone mat. Bake at 392F for 15 minutes or until soft. Do not over-dry. Put the baked beetroot in a plate, add salt and sprinkle with olive oil, mix.
Wash the cherry tomatoes, dry them and cut them in half. Serving: put lentils, arugula, tomatoes on a plate. Add the baked beetroot and pine nuts on top. Season with pepper, add balsamic sauce and serve.
3.Salad with spicy pumpkin. Warm salads: 5 delicious and best recipes.
Baked spicy pumpkin is quite an independent, very tasty dish. And if you add it with herbs, avocado and nuts, you will get an original warm salad. The aromatic walnut oil will give a special zest to the dish.
Ingredients:
Designed for 4 servings
For spicy pumpkin:
Pumpkin 1 pc.
Walnut oil 5 tablespoons
Salt ½ tsp
Sugar 1 tsp
Lemons ½ pcs.
Thyme 1/2 teaspoon
Rosemary 1/2 teaspoon
Coriander 1/2 teaspoon
Ground nutmeg to taste
For salad:
Arugula 1 bunch
Avocado 1 pc.
Red onion ½ pcs.
Chopped walnuts 1 tablespoon
Lemon juice 1 tablespoon
Walnut oil 1 tablespoon
Freshly ground black pepper to taste
The nutritional value of a serving is 482 k Cal
Instruction:
Cooking time 1 hour
Let’s prepare a spicy pumpkin. Cut the pumpkin into a large cube. In a bowl, mix salt, sugar, juice of half a lemon, a pinch of thyme, rosemary, coriander and nutmeg. Add 5 tablespoons of walnut oil. Whisk everything properly until the salt and sugar dissolve. Pour over the pumpkin cubes and mix.
Cover the baking sheet with foil. Place the pumpkin cubes and bake at 392F for 40 minutes or until tender. The spicy pumpkin is ready! You can put it on a plate and eat it. Very tasty! I also sprinkled nuts on it. But we will also prepare a salad! To do this, peel the avocado, cut into slices and sprinkle with lemon juice so that it does not darken.
We will wash and dry the arugula. Put it on a dish, add the cubes of baked pumpkin. Then lay out the avocado and thinly sliced red onion rings. Add salt and pepper to taste. Sprinkle with walnut oil , sprinkle with chopped walnuts. Decorate with whole halves of nuts. Salad with spicy pumpkin, arugula, avocado and walnuts is ready! Light and refreshing.
4.Warm salad with pasta, mushrooms and vegetables
Ingredients:
Designed for 2 servings
Pasta 7.0oz
Cherry tomatoes 3.53oz
Champignons 8 pcs.
Lettuce 1 bunch
Fresh basil 3 sprigs
Red onion 1 pc.
Garlic 1 clove
Salt to taste
Freshly ground pepper mixture to taste
Chili pepper 1/2 pc.
Vegetable oil 1 tablespoon
Salad dressing:
Grape seed oil 2 tablespoons
Lemon juice 1 tablespoon
The nutritional value of a serving is 664 k Cal
Instruction:
Cooking time 25 minutes
For this salad, you can use any short pasta-feathers, spirals, farfalle. Cook the pasta in salted water. Cool slightly.
Peel the mushrooms, cut into 4 parts and fry in vegetable oil until golden brown. Season with salt and freshly ground pepper. Cut tomatoes into quarters, onion into half rings, finely chop garlic and hot pepper, tear the leaf lettuce with your hands. Mix the grape oil with lemon juice.
Combine the pasta, fried mushrooms and vegetables. Mix gently. Place on a flat dish, pour over the dressing, garnish with basil leaves and serve.
5.Warm salad with potatoes and bacon
We offer you a delicious and hearty potato salad, a great option for lunch, dinner or for a picnic. Take the blue cheese and salad mix that are at hand.
Ingredients:
Designed for 3 servings
Main:
Young potatoes 6 pcs.
Bacon 5.29oz
Salad mix 3.53oz
Blue cheese 3 tablespoons
Lemon ½ pcs.
Olive oil 3 tablespoons
Balsamic vinegar 1 tablespoon
Freshly ground black pepper to taste
Sea salt to taste
Instruction:
Cooking time 1 hour
Wash the potatoes and boil them in a uniform, then cut them into halves. Fry the bacon in a grill pan and put it on a paper towel. In the remaining bacon fat, fry the potato halves until golden stripes appear.
Cut the cheese into cubes. Squeeze the juice out of half a lemon. Prepare the dressing: combine half of the chopped cheese with olive oil, lemon juice, balsamic, salt and pepper, rub the cheese with a fork and mix everything.
Arrange the lettuce leaves on a platter, sprinkle with the remaining cheese cubes, put the fried potatoes and bacon on top, watering each layer with dressing. Bon Appetit!
