Seasonal Salad
Super easy salad with lots of flavours thanks to the oven! Delicious spiced veggies, with warm nuts and a pasta salad.
Cooking time 10 mins
Oven time 25 mins
Total time 35 mins
course Main
cuisine American
servings 2 persons
calories 548 kcal
Oven
Frying pan
Cooking pan
- 250 g mushrooms (season with 1 tsp fresh garlic, pepper and salt)
- 400 g pumpkin (spice with nutmeg, turmeric, curry, salt, garlic powder and onion powder)
- 300 g chicken thigh fillet
- 100 g pasta
- 20 g pecan nuts
- 2 tsp tahini (sasame dressing)
- 2 tsp Thousand Island dressing
Cut and season the pumpkin and mushrooms. Put them in the oven for 25 minutes at 200 C.
Meanwhile, cook the pasta and fry the chicken.
When the pumpkin and mushrooms only need to be in the oven for 5 minutes, bake the pecan nuts for 2 minutes on high heat.
Mix everything together!
Vegan: Remove the chicken.
Seasoning: Pepper and salt
Sugar: 3.5gFiber: 3.4gCalories: 548kcalSaturated Fat: 3.7gFat: 27.5gProtein: 42.6gCarbohydrates: 36.9g
keyword Autumn salad, pumpkin, Seasonal salad, Tahini