#warmsalad

This Warm Roasted Root Vegetable and Farro Salad is a hearty and flavorful dish perfect for colder days. It combines the nutty taste of farro with the sweetness of roasted root vegetables, all brought together with a tangy balsamic dressing. Top it off with some fresh parsley, feta cheese, and walnuts for added texture and flavor.

Ingredients: 1 cup farro. 2 cups water. 2 cups mixed root vegetables e.g., carrots, parsnips, beets. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard.

Instructions: Start by heating the oven to 400F 200C. Mix the farro and water together in a saucepan. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the farro is soft. Take out any extra water and set it aside. Peel the roots and cut them into small pieces while the farro is cooking. Spread the chopped root vegetables out on a baking sheet. Add some olive oil and salt and pepper to taste. Add toss to cover evenly. Put the vegetables in an oven that has already been heated. Roast them for 25 to 30 minutes, stirring every now and then, until they are soft and slightly caramelized. To make the dressing, mix the honey, Dijon mustard, and balsamic vinegar in a small bowl with a whisk. Put the roasted root vegetables, chopped parsley, crumbled feta cheese, and chopped walnuts in a large bowl. Put the dressing on top of the salad and toss it around to mix everything together. Enjoy the salad while it's still warm!

Prep Time: 15 minutes

Cook Time: 35 minutes

This warm apple fig salad with maple Dijon dressing is a delightful combination of sweet and savory flavors. The warm figs and toasted walnuts add a comforting touch to the crisp salad greens and fresh apple slices. The creamy goat cheese and tangy dressing tie everything together for a delicious and satisfying salad.

Ingredients: 2 cups mixed salad greens. 1 apple, thinly sliced. 6 fresh figs, halved. 1/4 cup chopped walnuts. 1/4 cup crumbled goat cheese. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Set a skillet on medium heat to warm it up. Toast the walnuts in the pan for about two to three minutes, or until they get a light brown color. Put away. Put the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl and mix them together with a whisk. Put the mixed salad greens, sliced apple, and half-cut figs in a large salad bowl. Pour the dressing over the salad and gently toss it to coat it. Break up some goat cheese and toast some walnuts to put on top of the salad. Right away, serve the warm apple and fig salad. Have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes

Warm German Potato Salad is a traditional side dish that goes well with any meal. It's sour and salty. There's no doubt that the soft potatoes, crispy bacon, and tasty dressing will make you happy.

Ingredients: 2 lbs 900g potatoes, boiled and sliced. 1/2 cup 120ml vegetable broth. 1/4 cup 60ml white wine vinegar. 1/4 cup 60ml vegetable oil. 1 small red onion, finely chopped. 3 slices of bacon, cooked and crumbled. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: Put the warm sliced potatoes and chopped red onion in a large bowl. Put the vegetable broth and white wine vinegar in a small saucepan and heat them over low heat. Add the hot broth mixture to the onions and potatoes. Carefully toss to mix. Put bacon bits, fresh parsley, and vegetable oil in the bowl. Combine well. Add pepper and salt to taste. You can serve it hot or cold. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes