Vegetarian Roasted Veg and Protein Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.6
  • Total Fat: 16.1 g
  • Cholesterol: 11.2 mg
  • Sodium: 214.5 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 11.9 g

View full nutritional breakdown of Vegetarian Roasted Veg and Protein Salad calories by ingredient


Introduction

Easy for meal prep lunches. I mix everything but the salad mix and portion out into 8 servings, then add to 1.5 cups of greens whe I'm ready to eat it. Easy for meal prep lunches. I mix everything but the salad mix and portion out into 8 servings, then add to 1.5 cups of greens whe I'm ready to eat it.
Number of Servings: 8

Ingredients

    2 cup, cubes Sweet potato
    40 serving Brussel Sprout (1 sprout) (by VIKKYTH)
    1 cup, chopped Walnuts
    4 oz Goat Cheese, Semisoft
    1 tbsp Extra Virgin Olive Oil
    6 tsp Grey Poupon Dijon Mustard
    3 tbsp Balsamic Vinegar
    4 serving Mesculin / Spring Salad Mix (3 cups)
    1 serving Agave nectar syrup (1Tbsp, 21g)

Directions

Microwave the sweet potatoes for 5-7 minutes, then peel and dice. Cut brussel sprouts into quarters or halves, depending on size. Roast in a 425 oven until edges are brown and crispy (about 15 minutes).

Mix dijon, olive oil, balsamic, and agave. Salt and pepper to taste.

Toss everything but the spring mix together. At this point, you can portion out into 8 portions (about half a cup) and refrigerate for make ahead lunches.

When you're ready to eat, mix the half cup portion of the mix with salad greens.

Serving Size: Makes 8 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BEKILEIGH.