Salad

Roasted Vegetable Salad is for Salad.

Roasted Vegetable Salad takes 30 minutes to prepare.

Roasted Vegetable Salad takes 20 minutes to cook.

Roasted Vegetable Salad makes 4 servings.

The ingredients for Roasted Vegetable Salad are:

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

Here is how you make Roasted Vegetable Salad:

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: 4Recipe submitted by SparkPeople user RODENTMAMA.

The nutritional information for Roasted Vegetable Salad is:

• 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

The dietary needs meet for Roasted Vegetable Salad is Vegetarian