Warm salads: 5 delicious and best recipes

At the same time, warm salads are especially delicious in autumn. For cooking, you can use juicy pumpkin from the new harvest, bright and healthy beets, tomatoes and eggplants. Please your family with hearty warming dishes!

1.Warm salad with beef and baked vegetables

A warm salad with beef and baked vegetables can be prepared for dinner, it does not take much time. Put the vegetables to bake in the oven, fry the steak in parallel and serve the dish.

Ingredients:

Designed for 2 servings

Tomatoes 1 pc.

Olive oil 2 tablespoons

Lettuce 1 bunch

Red onion 1 pc.

Eggplant 1 pc.

Red Bulgarian pepper 1 pc.

Fresh thyme 3 sprigs

Coarse salt to taste

Pepper with peas mixture of ½ teaspoon

Beef 7.0oz

The nutritional value of a serving is 398 k Cal

Instruction:

Cooking time 30 minutes

Lightly chop the beef steak. Rub with a mixture of pepper and salt, sprinkle with olive oil, sprinkle with fresh thyme and leave for 15-20 minutes.

Fry in a grill pan for 3 minutes each side. Cut sweet pepper into large strips, eggplant rings. Bake in a preheated 356F oven for 12-15 minutes. Wrap the steak in parchment or foil and let it "rest" while the vegetables are baked.

Wash the lettuce leaves, dry them and tear them with your hands. Put it on a plate. Cut the beef into thin slices. Put tomatoes in slices, red onion, baked eggplant and peppers on lettuce leaves. Season with salt and pepper, drizzle with olive oil.

2.Salad with lentils, baked beetroot and arugula

A healthy and delicious salad will appeal to those who follow a diet and proper nutrition. Lentils and vegetables saturate the dish with vitamins, pine nuts give a special taste, and a spicy dressing harmoniously complements the salad. It is better to bake beetroot in the oven, so it will retain more healthy trace elements.

Ingredients:

Designed for 2 servings

Red lentils 5.29oz

Lentils 3.53oz

Arugula 1 pack

Yellow cherry tomatoes 8.82oz

Pine nuts 2 tablespoons

Beetroot 3 pcs.

Refill:

Olive oil 2 tablespoons

Salt to taste

Pepper to taste

Balsamic sauce 1 tablespoon

The nutritional value of a serving is 414 k Cal

Instruction:

Cooking time 25 minutes

Wash the lentils and red lentils, pour water and cook in a slow cooker in the "Cooking" mode for 15 minutes. Add salt and 1 tablespoon of olive oil, mix and close the lid.

Wash the beets, peel and cut into circles, put them on a baking sheet covered with parchment or a silicone mat. Bake at 392F for 15 minutes or until soft. Do not over-dry. Put the baked beetroot in a plate, add salt and sprinkle with olive oil, mix.

Wash the cherry tomatoes, dry them and cut them in half. Serving: put lentils, arugula, tomatoes on a plate. Add the baked beetroot and pine nuts on top. Season with pepper, add balsamic sauce and serve.

3.Salad with spicy pumpkin

Baked spicy pumpkin is quite an independent, very tasty dish. And if you add it with herbs, avocado and nuts, you will get an original warm salad. The aromatic walnut oil will give a special zest to the dish.

Ingredients:

Designed for 4 servings

For spicy pumpkin:

Pumpkin 1 pc.

Walnut oil 5 tablespoons

Salt ½ tsp

Sugar 1 tsp

Lemons ½ pcs.

Thyme 1/2 teaspoon

Rosemary 1/2 teaspoon

Coriander 1/2 teaspoon

Ground nutmeg to taste

For salad:

Arugula 1 bunch

Avocado 1 pc.

Red onion ½ pcs.

Chopped walnuts 1 tablespoon

Lemon juice 1 tablespoon

Walnut oil 1 tablespoon

Freshly ground black pepper to taste

The nutritional value of a serving is 482 k Cal

Instruction:

Cooking time 1 hour

Let's prepare a spicy pumpkin. Cut the pumpkin into a large cube. In a bowl, mix salt, sugar, juice of half a lemon, a pinch of thyme, rosemary, coriander and nutmeg. Add 5 tablespoons of walnut oil. Whisk everything properly until the salt and sugar dissolve. Pour over the pumpkin cubes and mix.

Cover the baking sheet with foil. Place the pumpkin cubes and bake at 392F for 40 minutes or until tender. The spicy pumpkin is ready! You can put it on a plate and eat it. Very tasty! I also sprinkled nuts on it. But we will also prepare a salad! To do this, peel the avocado, cut into slices and sprinkle with lemon juice so that it does not darken.

We will wash and dry the arugula. Put it on a dish, add the cubes of baked pumpkin. Then lay out the avocado and thinly sliced red onion rings. Add salt and pepper to taste. Sprinkle with walnut oil , sprinkle with chopped walnuts. Decorate with whole halves of nuts. Salad with spicy pumpkin, arugula, avocado and walnuts is ready! Light and refreshing.

4.Warm salad with pasta, mushrooms and vegetables

Ingredients:

Designed for 2 servings

Pasta 7.0oz

Cherry tomatoes 3.53oz

Champignons 8 pcs.

Lettuce 1 bunch

Fresh basil 3 sprigs

Red onion 1 pc.

Garlic 1 clove

Salt to taste

Freshly ground pepper mixture to taste

Chili pepper 1/2 pc.

Vegetable oil 1 tablespoon

Salad dressing:

Grape seed oil 2 tablespoons

Lemon juice 1 tablespoon

The nutritional value of a serving is 664 k Cal

Instruction:

Cooking time 25 minutes

For this salad, you can use any short pasta-feathers, spirals, farfalle. Cook the pasta  in salted water. Cool slightly.

Peel the mushrooms, cut into 4 parts and fry in vegetable oil until golden brown. Season with salt and freshly ground pepper. Cut tomatoes into quarters, onion into half rings, finely chop garlic and hot pepper, tear the leaf lettuce with your hands. Mix the grape oil with lemon juice.

Combine the pasta, fried mushrooms and vegetables. Mix gently. Place on a flat dish, pour over the dressing, garnish with basil leaves and serve.

5.Warm salad with potatoes and bacon

We offer you a delicious and hearty potato salad, a great option for lunch, dinner or for a picnic. Take the blue cheese and salad mix that are at hand.

Ingredients:

Designed for 3 servings

Main:

Young potatoes 6 pcs.

Bacon 5.29oz

Salad mix 3.53oz

Blue cheese 3 tablespoons

Lemon ½ pcs.

Olive oil 3 tablespoons

Balsamic vinegar 1 tablespoon

Freshly ground black pepper to taste

Sea salt to taste

Instruction:

Cooking time 1 hour

Wash the potatoes and boil them in a uniform, then cut them into halves. Fry the bacon in a grill pan and put it on a paper towel. In the remaining bacon fat, fry the potato halves until golden stripes appear.

Cut the cheese into cubes. Squeeze the juice out of half a lemon. Prepare the dressing: combine half of the chopped cheese with olive oil, lemon juice, balsamic, salt and pepper, rub the cheese with a fork and mix everything.

Arrange the lettuce leaves on a platter, sprinkle with the remaining cheese cubes, put the fried potatoes and bacon on top, watering each layer with dressing. Bon Appetit!

© 2021 Elena Petrova