Warm salad of roasted vegetables and walnuts

Total time 35 mins
15 mins preparation time
20 mins cooking time

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!

Ingredients

2 portion(s)
8 
carrots
4 
parsnips
4 
spring onions
 ½ 
head of garlic
2 tbsp
olive oil
2 tbsp
fresh thyme
1 
sprig of rosemary
70 g
walnuts
2 tbsp
honey
2 pinch
of pepper
1 
head of romaine lettuce
70 g
blue cheese
Nutritional facts (per portion): 3558 kJ  /  850 kcal
46 g Fat
27 g Protein
63 g Carbohydrates

Preparation

Step 1

8  carrots – 4  parsnips – 4  spring onions –  ½  head of garlic – 2 tbsp olive oil – 4 tbsp Kikkoman Teriyaki Marinade2 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 Sauce2 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

Recipe as PDF

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8  carrots – 4  parsnips – 4  spring onions –  ½  head of garlic – 2 tbsp olive oil – 4 tbsp Kikkoman Teriyaki Marinade2 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 Sauce2 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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