Warm salad of roasted vegetables and walnuts
This healthy root vegetable salad is perfect for the autumn and winter season. The combination of warm vegetables and caramelized walnuts with cool blue cheese and lettuce is a taste sensation!
Preparation
Step 1
8 carrots – 4 parsnips – 4 spring onions – ½ head of garlic – 2 tbsp olive oil – 4 tbsp Kikkoman Teriyaki Marinade – 2 tbsp fresh thyme – 1 sprig of rosemary
Preheat the oven to 190 degrees Celsius. Cut the carrots, parsnips and spring onions in half lengthwise and peel the garlic. Toss everything with olive oil and Teriyaki Marinade. Place on a baking sheet, sprinkle with chopped herbs, and bake for 20 minutes. Allow to cool slightly.
Step 2
70 g walnuts – 2 tbsp honey – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 pinch of pepper
Meanwhile, dry roast the walnuts in a frying pan. Mix honey with soy sauce and pepper, and pour it over the walnuts. Stir occasionally until caramelized.
Step 3
1 head of romaine lettuce – 70 g blue cheese
In a bowl, put romaine lettuce leaves and place the roasted vegetables and walnuts on top. Sprinkle with chopped cheese and serve.
For the salad, you can also use multi-coloured carrots, beetroot or black salsify and roast it along with the rest of the vegetables.
Recipe-ID: 1151
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8 carrots – 4 parsnips – 4 spring onions – ½ head of garlic – 2 tbsp olive oil – 4 tbsp Kikkoman Teriyaki Marinade – 2 tbsp fresh thyme – 1 sprig of rosemary
Preheat the oven to 190 degrees Celsius. Cut the carrots, parsnips and spring onions in half lengthwise and peel the garlic. Toss everything with olive oil and Teriyaki Marinade. Place on a baking sheet, sprinkle with chopped herbs, and bake for 20 minutes. Allow to cool slightly.
70 g walnuts – 2 tbsp honey – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 pinch of pepper
Meanwhile, dry roast the walnuts in a frying pan. Mix honey with soy sauce and pepper, and pour it over the walnuts. Stir occasionally until caramelized.
1 head of romaine lettuce – 70 g blue cheese
In a bowl, put romaine lettuce leaves and place the roasted vegetables and walnuts on top. Sprinkle with chopped cheese and serve.
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