Roasted Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 395.2
  • Total Fat: 24.0 g
  • Cholesterol: 10.8 mg
  • Sodium: 125.1 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 7.7 g
  • Protein: 7.1 g

View full nutritional breakdown of Roasted Vegetable Salad calories by ingredient


Introduction

A nice way to add more veggies to your diet. A nice way to add more veggies to your diet.
Number of Servings: 4

Ingredients

    1 large sweet potato, cut in small pieces
    10 spears of asparagus, washed and trimmed, cut in thirds
    1 red onion cut in wedges
    6 large mushrooms sliced
    2 Tbsps olive oil
    Salt and pepper to taste

    Dressing:
    2 Tbsps balsamic vinegar
    4 Tbsps olive oil
    1 tsp maggi seasoning or soya sauce

    4 cups of mixed washed baby greens (spinach, arugula, endive)
    2 oz goat cheese or yogurt cheese

Directions

Place vegetables on a foil lined oven sheet and toss with oil, salt and pepper to coat. Roast at 350 deg for 20 minutes or until beginning to char and cooked through. Let cool slightly.

Pour drippings from veggies into a small jar, add dressing ingredients and shake to blend.

Place greens in a bowl, pour roasted vegetables over. Drizzle the dressing over the salad. Drop small pieces of cheese over the salad and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user RODENTMAMA.