Lunch

Vegetarian Roasted Veg and Protein Salad is for Lunch.

Vegetarian Roasted Veg and Protein Salad takes 15 minutes to prepare.

Vegetarian Roasted Veg and Protein Salad takes 20 minutes to cook.

Vegetarian Roasted Veg and Protein Salad makes 8 servings.

The ingredients for Vegetarian Roasted Veg and Protein Salad are:

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)

Here is how you make Vegetarian Roasted Veg and Protein Salad:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user BEKILEIGH.

The nutritional information for Vegetarian Roasted Veg and Protein Salad is:

• 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

The dietary needs meet for Vegetarian Roasted Veg and Protein Salad is Vegetarian