Roasted Root Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 308.5
  • Total Fat: 18.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 20.2 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Roasted Root Vegetable Salad calories by ingredient
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Number of Servings: 6


    Carrots, raw, 1 medium
    Parsnips, 1 parsnip (9" long)
    Red Potato, raw, 5 small
    Onions, raw, 1 medium
    Peppers, sweet, red, fresh, 1 large
    Fresh Rosemary 1.5 tsp
    Fresh Thyme 1.5 tsp
    Fresh Sage 1/2 tsp
    Fresh Parsley 1/8 cup

    Dressing Instructions

    red wine vinegar 1/8 cup
    Oregano, ground 1 tsp
    Truvia or Stevia, 1.5 tsp
    Olive Oil 1/2 cup

    Whisk vinegar, oregano & sugar substitute in small bowl. Slowly whisk in olive oil until thickened.


Toss carrots, parsnips & potatoes with olive oil in large bowl, spread on sheet pan, sprinkle with salt & pepper, roast in 425 oven for 15-30 minutes, until tender. Cool & set aside. Repeat same process with onions & peppers but only roasting for 5-10 minutes, or until tender. Place all cooled vegetables in large bowl, toss with herbs & vinaigrette. Serves 4-6

Number of Servings: 6

Recipe submitted by SparkPeople user NVR2HEALTHY.

TAGS:  Vegetarian Meals |

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