Imagine the ideal dinner – it should be quick and easy to prepare, and be healthy, delicious and low in calories. In this post we offer you some great recipes for salads that meet all these requirements! All you need is seasonal produce – pumpkin, beetroot, potatoes, lentils, mushrooms, fennel. Let yourself be inspired and try our delicious autumn salads! We wish you a lot of fun while cooking!

Simple dinner: warm salad with mushrooms and pumpkin

This delicious salad will finish in about 40 minutes and it only contains 250 calories per serving! For 4 people you need the following ingredients:
• 700g herb nests
• 250g chanterelles
• 500g Hokkaido squash
• 3 tablespoons walnut oil
• 4 tablespoons of germ oil
• 80g baby leaf salad mix
• 3-4 tablespoons of apple cider vinegar
• 1 red apple, medium sized
• 1 tablespoon of sugar
• Salt and pepper
Cut the cleaned pumpkin into fine columns. The mushrooms should also be cleaned and halved or quartered. Cut the apple into thin slices and wash the salad mixture. After you are done with the preparation of the ingredients, you should prepare the salad dressing. For this mix the apple cider vinegar with walnut oil, salt and pepper. Heat 1 tablespoon of germ oil in a non-stick pan and fry the pumpkin in light brown. When it’s done, mix it in a bowl with the finished dressing. Then you should give 2 tablespoons of germ oil in the same pan, fry the mushrooms in golden brown to 400g, season with salt and pepper and mix with the pumpkin slices. Finally, fry the apple slices with the remaining oil, sprinkle with a little sugar and allow to caramelise. Add 2 tablespoons of water to the pan and let the apple pieces boil briefly. Mix with the remaining ingredients and gently fold in the salad leaves. Already finished!

Delicious salads for autumn: potato salad with beetroot

The red beet salads are a classic for the fall. That’s why we offer you a delicious recipe for potato salad with beetroot, which can be prepared for about 45 minutes. For 4 servings you need (380 calories per serving):
• 800g of new potatoes
• 1 bunch of spring onions
• 400g baby beetroot
• 2 teaspoons of mustard
• 6 teaspoons of vinegar
• 2 teaspoons of flaxseed
• 2 tablespoons of honey
• 6 tablespoons Ӧl
Cook the beetroot softly for about 15 minutes. The cleaned and halved potatoes should also be simmered in salted water for 15 minutes. In the meantime, wash the spring onions and cut into rings. When the beetroot is ready, you should allow it to cool slightly, peel and cut into slices. The same goes for the potatoes – after cooling you could peel them (if necessary) and cut into cubes. Mix the vinegar with the oil, salt, pepper, mustard and honey. Mix the beetroot with the potatoes and pour over the finished dressing. The salad tastes much better if you leave it for about 1 hour. Before serving, roast the flax seeds in a pan without fat and sprinkle with the finished salad.

Healthy and low-calorie salads: corn salad with red lentils

This salad is vegetarian, super delicious and contains only about 300 calories per serving! For 4 people you need:
• 100g corn salad
• 1 tuber fennel
• 100g red lenses
• 1 onion, small
• ¼ cucumber
• 1 tablespoon of mustard
• 6 tablespoons Ӧl
• 2 tablespoons of vinegar
• Herbs of your choice
• Salt and pepper
Cook the lentils according to the packing instructions. In the meantime, wash the fennel, cut the tuber into thin slices and roughly chop the cabbage. Peel and dice the onion finely. The cucumber should also be diced and mixed with the fennel and onions. Add the still warm lentils over this mixture and season with mustard, vinegar, herbs, oil, salt and pepper. Mix everything very well. Spread the pre-washed corn salad on plates and add the fennel-lentil mixture over it. Good Appetite!

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Victoria Marietta

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