Homemade Granola and Nectarine Salad by @cuisinovia

1h10
Medium

4 servings

🌾

200 g

Rolled Oats

🌰

75 g

Hazelnuts

🌰

200 g

Raw Almonds

🎃

70 g

Pumpkin Seeds

🍯

100 g

Honey

🥣

60 ml

Tahini

🫒

120 ml

Olive Oil

🟤

40 g

Brown Sugar

🍇

80 g

Raisins

🍑

250 g

Nectarines

🥬

40 g

Arugula Leaves

🥬

60 g

Spinach Leaves

🧅

70 g

Red Onion

🌿

10 g

Fresh Mint Leaves

🧀

100 g

Feta Cheese

🌾

0.5 cup

Homemade Granola

🫒

60 ml

Olive Oil

🍋

30 ml

Lemon Juice

🍎

15 ml

Apple Cider Vinegar

🍯

1 tbsp

Honey

🟡

5 ml

Dijon Mustard

🧂

3 g

Salt

🌶️

0.6 g

Black Pepper

Preparation Steps

  1. Step 1/17

    Preheat the convection oven to 150°C (300°F) with the fan setting on.

  2. Step 2/17

    Add 100 g honey, 60 ml tahini, 60 ml olive oil, and 40 g brown sugar to a mixing bowl.

    honey
    tahini
    olive oil
    brown sugar
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/17

    Stir the honey mixture until roughly combined; small separated areas are acceptable.

    honey
    tahini
    olive oil
    brown sugar
    🥣mixing bowl
    🥄spoon

  4. Step 4/17

    Combine 200 g rolled oats, 75 g hazelnuts, 200 g raw almonds, and 70 g pumpkin seeds in the baking pan.

    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    🍳large shallow baking pan
    🥄measuring cups

  5. Step 5/17

    Pour the honey mixture over the oat mixture and stir until the ingredients are evenly coated.

    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    honey
    tahini
    olive oil
    brown sugar
    🍳large shallow baking pan
    🥄spatula

  6. Step 6/17

    Bake the granola for 25 min at 150°C (300°F), fan setting.

    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    honey
    tahini
    olive oil
    brown sugar
    🍳large shallow baking pan

  7. Step 7/17

    Stir the granola thoroughly, then return it to the oven.

    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    honey
    tahini
    olive oil
    brown sugar
    🍳large shallow baking pan
    🥄spatula

  8. Step 8/17

    Bake for 25 min more, until the granola is toasted and fragrant.

    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    honey
    tahini
    olive oil
    brown sugar
    🍳large shallow baking pan

  9. Step 9/17

    Cool the granola completely in the pan, then mix in 80 g raisins.

    raisins
    🍳large shallow baking pan
    🥄spatula

  10. Step 10/17

    Transfer the cooled granola to a storage jar with a lid.

    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    honey
    tahini
    olive oil
    brown sugar
    raisins
    🫙storage jar
    🥄spatula

  11. Step 11/17

    Add 60 ml olive oil, lemon juice, apple cider vinegar, 1 tablespoon honey, Dijon mustard, salt, and black pepper to the small jar.

    olive oil
    lemon juice
    apple cider vinegar
    honey
    🟡Dijon mustard
    salt
    black pepper
    🫙small jar with lid
    🥄measuring cups
    🥄measuring spoons

  12. Step 12/17

    Seal the jar and shake vigorously until the dressing is emulsified.

    olive oil
    lemon juice
    apple cider vinegar
    honey
    🟡Dijon mustard
    salt
    black pepper
    🫙small jar with lid

  13. Step 13/17

    Slice the 2 nectarines and thinly slice the small red onion on a cutting board.

    nectarines
    red onion
    🔪knife
    🪵cutting board

  14. Step 14/17

    Place the spinach leaves, arugula leaves, sliced red onion, mint leaves, two-thirds of the nectarines, two-thirds of the feta cheese, and half the granola in the salad bowl.

    spinach leaves
    arugula leaves
    red onion
    fresh mint leaves
    nectarines
    feta cheese
    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    raisins
    🥗large salad bowl

  15. Step 15/17

    Drizzle half of the dressing over the salad and toss gently to coat.

    olive oil
    lemon juice
    apple cider vinegar
    honey
    🟡Dijon mustard
    salt
    black pepper
    🥗large salad bowl
    🥄spoon

  16. Step 16/17

    Top the salad with the remaining nectarines, feta cheese, and granola.

    nectarines
    feta cheese
    rolled oats
    hazelnuts
    raw almonds
    pumpkin seeds
    raisins
    🥗large salad bowl

  17. Step 17/17

    Drizzle with the remaining dressing and serve immediately.

    olive oil
    lemon juice
    apple cider vinegar
    honey
    🟡Dijon mustard
    salt
    black pepper
    🥗large salad bowl
    🥄spoon

Composition

Ingredients

Types

Grains, Nuts, Seeds, Sweeteners, Condiments, Oils, Dried fruit, Fruits, Vegetables, Leafy greens, Herbs, Dairy, Fruit juice, Vinegars, Seasonings

Ingredients

Rolled oats, Hazelnuts, Raw almonds, Pumpkin seeds, Honey, Tahini, Olive oil, Brown sugar, Raisins, Nectarines, Arugula leaves, Spinach leaves, Red onion, Fresh mint leaves, Feta cheese, Homemade granola, Lemon juice, Apple cider vinegar, Dijon mustard, Salt, Black pepper

Allergens

Gluten, Tree nuts, Sesame, Milk, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 15g, Total fat: 34g, Saturated fat: 6g, Carbohydrates: 45g, Dietary fiber: 8g, Total sugars: 23g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 3.5mg, Magnesium: 150mg, Potassium: 470mg, Sodium: 390mg, Zinc: 2.5mg

Vitamins

Vitamin A: 150mcg RAE, Vitamin C: 18mg, Vitamin E: 6mg, Vitamin K: 120mcg, Folate: 85mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, large shallow baking pan, small jar with lid, large salad bowl, spoon, spatula, knife, cutting board, measuring cups, measuring spoons, storage jar

Appliances

convection oven

Type

Type

Type Of Dish

Breakfast, Salad, Side Dish

Occasions

Breakfast, Brunch, Summer, Light Lunch

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, Cypriot-inspired

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crunchy, Crisp, Chewy, Creamy, Juicy

Flavors

Sweet, Tangy, Nutty, Fresh, Herbaceous, Savory, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 10080 min (Store only the cooled homemade granola in an airtight jar,Keep in a cool, dry place away from sunlight), fridge : 1440 min (Store assembled salad in an airtight container,Keep dressing separate when possible,Consume within 24 hours for best texture), freezer : 43200 min (Freeze only the cooled homemade granola in an airtight freezer-safe container,Do not freeze the assembled salad)