Roasted Veggie Salad

Name: Roasted Veggie Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 cup cubes Butternut Squash; 2 cup Brussels sprouts fresh; 74 gram(s) bell pepper red sweet raw; 2.5 tbsp Extra Virgin Olive Oil; 0.5 oz Onion sweet raw; 0.2 cup grated Carrots raw; 6 cup shredded Romaine Lettuce (salad); 1 tsp Salt; 1 tsp Pepper black; 1 tsp Oregano ground; 1 tsp Cumin seed; 1 tbsp Chili powder

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 4

Ingredients

2 cup, cubes Butternut Squash 2 cup Brussels sprouts, fresh 74 gram(s) bell pepper, red, sweet, raw 2.5 tbsp Extra Virgin Olive Oil 0.5 oz Onion, sweet, raw 0.2 cup, grated Carrots, raw 6 cup, shredded Romaine Lettuce (salad) 1 tsp Salt 1 tsp Pepper, black 1 tsp Oregano, ground 1 tsp Cumin seed 1 tbsp Chili powder

Directions

Toss Brussels, Squash and Red Pepper with seasonings and olive oil. Roast in oven at 400°F for 40 minutes. Then top salad with it serve with Avocado dressing

Serving Size: 1

Number of Servings: 4

Recipe submitted by SparkPeople user AIMEIGH1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 168.8
Total Fat: 9.9 g
Cholesterol: 0.0 mg
Sodium: 629.5 mg
Total Carbs: 20.9 g
Dietary Fiber: 7.8 g
Protein: 4.6 g

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