Roast Vegi Salad

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Roast Vegi Salad calories by ingredient


Introduction

So yummy...they will be coming back for more So yummy...they will be coming back for more
Number of Servings: 5

Ingredients

    Parsnips, 1 parsnip - cubed
    Carrots 3 medium - cubed
    Pumpkin 100 grams - cubed
    Capsicum 250 gram - cubed (any colour)
    Cherry Tomatoes - 8-10 cut in half
    Asparagus, fresh - cut in sticks
    Pumpkin Seeds 0.25 cup
    Spinach, fresh, 2.5 cup
    Feta
    Balsamic Vinegar, 2 tbsp
    Honey 1 tsp
    Cooking spray

Directions

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.