Side Items

Roast Vegi Salad is for Salad.

Roast Vegi Salad takes several minutes to prepare.

Roast Vegi Salad takes several minutes to cook.

Roast Vegi Salad makes 5 servings.

The ingredients for Roast Vegi Salad are:

Parsnips, 1 parsnip - cubed
Carrots 3 medium - cubed
Pumpkin 100 grams - cubed
Capsicum 250 gram - cubed (any colour)
Cherry Tomatoes - 8-10 cut in half
Asparagus, fresh - cut in sticks
Pumpkin Seeds 0.25 cup
Spinach, fresh, 2.5 cup
Feta
Balsamic Vinegar, 2 tbsp
Honey 1 tsp
Cooking spray

Here is how you make Roast Vegi Salad:

Cube all vegies. Lay on oven tray (lined with baking papaer) - spray with oil. Carrots/Pumpkin/Capsicum/Parsnips - cook 45min-1 hr. Cheery tomotoes/Asparagus - 30 mins, until roasted. Add pumpkin seeds in last 2 min of cooking. Lay spinach on salad dish, top with all roasted vegies and seeds. Then sprinkle Feta on top. Top with dressing.Dressing - shake vinegar and honey together - well.Serving Size: 5-6 Number of Servings: 5Recipe submitted by SparkPeople user MELTZZ.

The nutritional information for Roast Vegi Salad is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 132.9

• Total Fat: 5.1 g
• Cholesterol: 13.4 mg
• Sodium: 275.9 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 4.2 g
• Protein: 5.1 g