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Recipe
Autumn Salad
Difficulty
Time
30 minutes
This apple salad combines various autumn flavors and textures into a true explosion of taste.
Ingredients
| sth. | baby spinach |
| 3 tbsp | green olives |
| 3 tbsp | soft cheese |
| 1/2 | red onion |
| 3 tbsp | small sweet potato |
| 1 | appel |
| 1 | almond slivers |
| 4 tbsp | cranberries |
| 2 tbsp | pomegranate syrup |
| 1/2 | lemon |
| 2 tbsp | olive oil |
| sth. | salt and pepper |
Preparation
1
Preheat the oven to 200°C fan. Peel the sweet potato and cut it into small cubes. Mix the sweet potato cubes with 2 tbsp olive oil, salt and pepper and bake in the oven for about 10 minutes until golden brown and crispy.
2
While the sweet potatoes are in the oven, cut the onion into thin slices and the apple into strips.
3
Place the baby spinach in a bowl. Add the onion and marinated olives. Crumble the soft cheese over the salad.
4
Scatter the cranberries, slivered almonds, apple pieces and baked sweet potato cubes over the salad one after the other.
5
For the dressing: Mix together the pomegranate syrup, olive oil, lemon juice, salt and pepper. Drizzle the dressing over the salad.
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