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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.0
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 371.4 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 7.5 g
  • Protein: 4.7 g

View full nutritional breakdown of Roasted Cobb Salad calories by ingredient
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Roasted Cobb Salad

Submitted by: KEYES3399

Introduction

You can add some turkey or Italian sausage to this but it is calculated without it. Yummy the day of and even better left over. I sub'd out broccoli for the sprouts and it worked, too! You can add some turkey or Italian sausage to this but it is calculated without it. Yummy the day of and even better left over. I sub'd out broccoli for the sprouts and it worked, too!
Number of Servings: 8

Ingredients



    1T Cornstarch
    1 tsp *Cumin seed
    1 tsp *paprika, smoked
    1 tsp Garlic powder
    1 tsp *Kosher Salt
    1 lb Butternut Squash, peeled, seeded, cubed
    Cauliflower, raw, 1 head, medium (5-6" dia), cut into small florets
    4 tbsp *Extra Virgin Olive Oil
    1 tsp Pepper, black,
    1lb fresh Carrots, raw, cut into 1-inch chunks
    1 lb Brussels sprouts, fresh, bottoms trimmed
    2 tbsp Molasses

Tips

smaller pieces make shorter cooking times--I delete salt completely--I also added say sauce once to cauliflower and it was great.


Directions

Heat oven to 425. Coat cooking sheets with cooking spray.
In a large bowl, mix cornstarch, cumin, paprika, garlic powder and 1 tsp of salt. Add squash and toss until well coated. Arrange squash in an even layer at one end of one of the baking sheets--spritz the squash with cooking spray. Wipe the bowl out (I don't) ADd cauliflower, drizzle w/ 2T olive oil. Toss and add 1 tsp. black pepper and toss again then add to the baking sheet. Bake 35-45 minutes.
Meanwhile, add carrots to bowl, drizzle with 1 T of the remaining oil and 1/2 tsp each of salt and pepper. Toss and arrange on one half of the second baking sheet. Add Brussels to bowl, drizzle molasses and remaining oil and toss then arrange next to carrots.
Add to oven 15 minutes after the squash and cauliflower and continue to roast until both are done.

Serving Size: Makes 8 side servings--or you can make 4 main servings from it.

Number of Servings: 8

Recipe submitted by SparkPeople user KEYES3399.






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