Autumn Vegetable Salad Recipe
Recipe By Great British Chefs
This vibrant autumn vegetable salad recipe by adam gray is served with a tangy beetroot dressing, making the most of the season's beautiful colour palette.
4.9
10 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Autumn Vegetable Salad Recipe
- 0.13 Acorn Squash
- 3/4 Garlic Cloves
- 1/2 sprig Thyme
- 30 gram Quinoa
- 1/4 Onion
- 1/4 bunch Baby heritage carrots
- 3/4 Baby leeks
- 5 milliliter Rapeseed oil
- 7.50 gram Blanched hazelnuts
- 20 gram Goat's curd
- As required Salt
- As required Pepper
- 1/2 Cooked beetroots
- 100 milliliter Port
- 1 tablespoon Malt vinegar
- 1 tablespoon Water
- 25 milliliter Rapeseed oil
- 25 milliliter Walnut oil
- As required Salt
- As required Pepper
- 3/4 Garlic Cloves
- 5 milliliter Rapeseed oil
- 1/4 sprig Thyme
- 0.13 Acorn Squash
- 30 gram Quinoa
- 1/4 Onion
- 1/4 sprig Thyme
- 1/2 Cooked beetroots
- 100 milliliter Port
- 1 tablespoon Malt vinegar
- 1 tablespoon Water
- 25 milliliter Rapeseed oil
- 25 milliliter Walnut oil
- As required Salt
- As required Pepper
- 1/4 bunch Baby heritage carrots
- 3/4 Baby leeks
- 20 gram Goat's curd
Nutrition
value
value
1366
calories per serving
107 g Fat29 g Protein72 g Carbs24 g FiberOther
Current Totals
- Fat107g
- Protein29g
- Carbs72g
- Fiber24g
MacroNutrients
- Carbs72g
- Protein29g
- Fiber24g
Fats
- Fat107g
Vitamins & Minerals
- Calcium373mg
- Iron19mg
- Vitamin A4048mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B61mg
- Vitamin B9221mcg
- Vitamin B121mcg
- Vitamin C35mg
- Vitamin E15mg
- Copper1mcg
- Magnesium289mg
- Manganese6mg
- Phosphorus545mg
- Selenium22mcg
- Zinc10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs