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🥗 Roasted Apples with Onion and Arugula Salad

263 kcal · 30 min · 4 servings

Ingredients

• 4 ripe apples (e.g. Boskop)
• 2 tbsp lemon juice
• 1 bunch arugula
• 2 red onions
• 4 tbsp olive oil
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 2 tbsp peeled sunflower seeds

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the apples thoroughly.
3. 3. Cut the apples in half across the middle.
4. 4. Drizzle the cut surfaces immediately with lemon juice to prevent browning.
5. 5. Line a baking tray with baking paper.
6. 6. Place the apple halves on the tray with the cut side facing up.
7. 7. Place the tray in the preheated oven.
8. 8. Bake the apples for 20 to 30 minutes.
9. 9. Take the arugula out of the bag and remove any wilted or damaged leaves.
10. 10. Wash the arugula in cold water.
11. 11. Remove the tough stems from the arugula.
12. 12. Spin the arugula dry in a salad spinner.
13. 13. Peel the onions completely.
14. 14. Cut the onions in half lengthwise.
15. 15. Cut the onion halves into very thin strips.
16. 16. Mix the oil with the lemon juice in a small bowl.
17. 17. Season the mixture with salt and pepper to taste.
18. 18. Heat a pan without adding extra fat.
19. 19. Toast the sunflower seeds in the pan for a short time.
20. 20. Remove the seeds from the pan.
21. 21. Let the sunflower seeds cool down on a plate.
22. 22. Take the baked apple halves out of the oven.
23. 23. Place the apple halves on a serving plate.
24. 24. Put the dry arugula and onion strips into a bowl.
25. 25. Mix the arugula and onions together.
26. 26. Distribute the salad over the baked apple halves.
27. 27. Drizzle the salad with the prepared vinaigrette.
28. 28. Sprinkle the cooled sunflower seeds over the salad.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 263
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 33 g