avec fromage de chèvre et pacanes caramélisées
Cette salade déborde de délicieux ingrédients! Les patates douces et les courgettes sont accompagnées de farro copieux et de verdure fraîche, tandis que le fromage de chèvre et les pacanes terminent le plat en beauté. Vous en redemanderez encore et encore! Ingrédients : Courgette • Patate douce • Farro (blé) • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Échalote • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Pacanes • Cassonade (sucre de canne, mélasse) • Concentré de bouillon de légumes (sucres (concentrés de jus de légumes [tomate, champignon, oignon, carotte, céleri], sucre, maltodextrine), sel, extrait de levure, arôme naturel) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde).
Allergens
Utensils
Tags
Fromage de chèvre, émietté
0.5 cup
Patates douces
1 unit(s)
Concentré de bouillon de légumes
1 unit(s)
Cassonade
2 tbsp
Moutarde de Dijon
0.5 tbsp
Échalote
1 unit(s)
Pacanes
28 g
Courgette
1 unit(s)
Vinaigre de vin blanc
2 tbsp
Mélange printanier
56 g
Farro
0.5 cup
Huile
4 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
2 tsp
Cassonade
1 tbsp
- Peel, then cut shallot into 1/4-inch slices.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, shallots, zucchini and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.)
- Season with salt and pepper. Toss to combine.
- Roast veggies in the middle of the oven, stirring halfway through, until veggies are tender, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, combine farro, broth concentrate and 3 cups (6 cups) water in a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min.
- Arrange a piece of parchment paper on a clean surface.
- Heat a small non-stick pan over medium heat.
- When hot, add pecans to the dry pan.
- Toast, stirring often, until darker brown in colour, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer toasted pecans to a small bowl.
- Add brown sugar and 1 tbsp (2 tbsp) water to the same pan. Season with salt. Stir until brown sugar melts, 1 min.
- Return toasted pecans to the pan.
- Cook, stirring often, until liquid turns into a caramel-like, thick glaze and coats pecans, 1-2 min. Remove the pan from heat.
- Carefully transfer hot candied pecans to the parchment paper. Spread into an even layer. (NOTE: Don't touch pecans; they will be VERY hot!) Set aside to cool, 5 min.
- Whisk together Dijon, vinegar, 2 tsp (4 tsp) white sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper, to taste.
- When cooked, drain and rinse farro under cold water.
- Return to the same pot, off heat. Stir in half the dressing.
- Add roasted veggies to the large bowl with remaining dressing. Toss to coat.
- Divide spring mix between bowls. Top with farro and veggies.
- Sprinkle candied pecans and goat cheese over top.
810
kcal
Calories
36
g
Fat
9
g
Saturated Fat
53
g
Carbohydrate
33
g
Sugar
9
g
Dietary Fiber
17
g
Protein
25
mg
Cholesterol
570
mg
Sodium
0.3
g
Trans Fat
800
mg
Potassium
100
mg
Calcium
2.3
mg
Iron
avec patates douces assaisonnées et crème au guacamole