Picnic

Roasted Veggie Salad is for Dinner.

Roasted Veggie Salad takes 15 minutes to prepare.

Roasted Veggie Salad takes 40 minutes to cook.

Roasted Veggie Salad makes 4 servings.

The ingredients for Roasted Veggie Salad are:

2 cup, cubes Butternut Squash
2 cup Brussels sprouts, fresh
74 gram(s) bell pepper, red, sweet, raw
2.5 tbsp Extra Virgin Olive Oil
0.5 oz Onion, sweet, raw
0.2 cup, grated Carrots, raw
6 cup, shredded Romaine Lettuce (salad)
1 tsp Salt
1 tsp Pepper, black
1 tsp Oregano, ground
1 tsp Cumin seed
1 tbsp Chili powder

Here is how you make Roasted Veggie Salad:

Toss Brussels, Squash and Red Pepper with seasonings and olive oil. Roast in oven at 400°F for 40 minutes. Then top salad with it serve with Avocado dressingServing Size: 1Number of Servings: 4Recipe submitted by SparkPeople user AIMEIGH1.

The nutritional information for Roasted Veggie Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.8

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 629.5 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 7.8 g
• Protein: 4.6 g

The dietary needs meet for Roasted Veggie Salad is Vegan