3 recipes for warm salads with pine nut oil dressing

Warm salads are not only hearty, but also healthy dishes that can be easily adapted to any taste preferences. Pine nut oil can be a great dressing for such salads.

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Preparing warm salads with pine nut oil dressing is a great way to diversify your diet. Each of the suggested recipes combines interesting flavors and beneficial properties of not only vegetables, but also pine nut oil – a source of useful substances. Try adding these dishes to your diet in combination with pine nut oil dressing to keep your body energized and replenish necessary vitamin and mineral deficiencies.

Salad with roasted vegetables and pine nut oil

To prepare this salad you will need the following ingredients:

Paprika 1 pc.
Zucchini 1 pc.
Eggplant 1 pc.
Carrots 1 pc.
Red onion 1 pc.
Pine nut oil 3 tbsp.
Salt and pepper to taste.
Fresh herbs (basil or parsley) to serve.

Preparation

Start by peeling and chopping all the vegetables. Cut paprika, eggplant and zucchini into medium-sized cubes, and carrots and onions into straws. These slices will bake evenly.
Preheat the oven to 200 degrees Celsius. Place the sliced vegetables on a baking tray. Salt and pepper to taste. Place in the preheated oven for 25-30 minutes, stirring occasionally so that the vegetables bake evenly.
Once the vegetables are ready, mix them together in a deep bowl and drizzle with the cedar oil. Note: pine nut oil is very flavorful, so you don’t need a lot – 3 tablespoons is enough to add richness.
Serve the salad warm, garnished with fresh herbs. This dish is great as a side dish to meat, or as a main course for vegetarians.

Salad with chicken and walnuts

For the salad you will need:

Chicken fillet 300 g.
Walnuts 100 g.
Tomatoes 2 pcs.
Cucumber 1 pc.
Lettuce leaves 150 g.
Pine nut oil 3 tbsp.
Salt and pepper to taste.

Preparation

Boil the chicken fillet or fry it in a frying pan until golden. Then cool and cut into cubes.
Cut tomatoes and cucumbers into slices. Rinse and dry the lettuce leaves as well.
In a deep bowl, mix the sliced chicken, tomatoes, cucumbers and lettuce leaves. Add the walnuts, previously dried in a pan to bring out their flavor.
Drizzle all ingredients with pine nut oil, add salt and pepper to taste. Stir all ingredients so they are evenly soaked in the dressing. Serve the salad warm or cool to room temperature.

Salad with quinoa and mushrooms

For this salad you will need:

Quinoa 200 g.
Mushrooms 250 g.
Shallots 1 pc.
Olive oil 2 tbsp.
Pine nut oil 3 tbsp.
Salt and pepper to taste.
Herbs for serving (spinach or rucola).

Preparation

Rinse quinoa under cold water. Then boil in salted water according to the instructions on the package (about 15-20 minutes until tender).
Heat olive oil in a skillet and fry finely chopped shallots until transparent. Then add the sliced mushrooms and cook until golden (about 7-10 minutes). Sprinkle with salt and pepper to taste.
In a deep bowl, mix the boiled quinoa and sauteed mushrooms and onions. Drizzle with the pine nut oil and mix gently so that all ingredients soak up the dressing.
Serve the salad warm, garnished with fresh herbs.

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