Roast Vegi Salad
- Number of Servings: 5
Ingredients
Parsnips, 1 parsnip - cubedCarrots 3 medium - cubed Pumpkin 100 grams - cubedCapsicum 250 gram - cubed (any colour)Cherry Tomatoes - 8-10 cut in halfAsparagus, fresh - cut in sticksPumpkin Seeds 0.25 cup Spinach, fresh, 2.5 cup FetaBalsamic Vinegar, 2 tbsp Honey 1 tspCooking spray
Cube all vegies. Lay on oven tray (lined with baking papaer) - spray with oil. Carrots/Pumpkin/Capsicum/Parsnips - cook 45min-1 hr. Cheery tomotoes/Asparagus - 30 mins, until roasted. Add pumpkin seeds in last 2 min of cooking.
Lay spinach on salad dish, top with all roasted vegies and seeds. Then sprinkle Feta on top. Top with dressing.
Dressing - shake vinegar and honey together - well.
Serving Size: 5-6
Number of Servings: 5
Recipe submitted by SparkPeople user MELTZZ.
Lay spinach on salad dish, top with all roasted vegies and seeds. Then sprinkle Feta on top. Top with dressing.
Dressing - shake vinegar and honey together - well.
Serving Size: 5-6
Number of Servings: 5
Recipe submitted by SparkPeople user MELTZZ.
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 5.1 g
- Cholesterol: 13.4 mg
- Sodium: 275.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.2 g
- Protein: 5.1 g
Member Reviews