Roasted root vegetables, figs and farro salad recipes for any season

When we come to the end of what I affectionately call the “roasted vegetable season” and begin to enter the “roasted vegetable season” (if you are lucky, BBQ space at home), I’m always looking for recipes that can bring me a delicious, comfortable atmosphere during the rainy season-and this salad is very popular.

From Healthy swap recipes Written by Danielle Davis, this is one of the recipes you might reuse after making it for the first time.Davis wrote: “Delicious roasted and colorful parsnips, beets and butternut squash topped with whole wheat flour, cream and Tangy goat cheese, Crunchy and salty almonds, dried figs and pepper arugula, all seasoned with rich and rich maple balsamic vinegar.

However, in addition to the perfect balance of all the flavors in the salad, it is also an important source of nutrition. “Faro is very balanced, Nutritional whole wheat This is a healthy carbohydrate,” Davis wrote. “It is easy to add to your diet because it is high in fiber, easy to digest, and rich in protein, fat, magnesium, vitamins and Other nutrients such as zinc. beet, Which is rich in phytonutrients, and Parsnips, Which contains potassium. Finish it with that rich homemade sauce, and you will get a perfect dish in spring when it “still feels like winter”.



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