Autumn salad

Autumn salad

Total: 45 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 431 kcal
, Fat: 17 g
, Carbohydrate: 55 g
, Protein: 10 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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5 tbsp coarse-grain mustard
3 tbsp sunflower oil
1 tbsp water
2 tbsp birnel (pear syrup)

Sweet potatoes

800 g sweet potatoes, in slices
½ tbsp onion powder
¼ tsp salt

To roast

50 g sunflower seeds


200 g kale, in bite-sized pieces
¼ tsp salt
2 apples, thinly sliced
1 pomegranate, seeds removed
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How it's done

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Mix the mustard, oil, water and pear syrup in a large bowl.

Sweet potatoes

Place the sweet potatoes on a baking tray lined with baking paper, mix with 2 tbsp of the dressing, season.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove, add the seeds, return to the oven for approx 5 mins., remove.


Add the kale to the dressing, mix and season with salt. Serve the kale in bowls. Top with the sweet potatoes and seeds, and the apple and pomegranate.

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