Vegetarian

Leanne's Roast Vegetable and Fetta Salad is for Dinner.

Leanne's Roast Vegetable and Fetta Salad takes several minutes to prepare.

Leanne's Roast Vegetable and Fetta Salad takes several minutes to cook.

Leanne's Roast Vegetable and Fetta Salad makes 5 servings.

The ingredients for Leanne's Roast Vegetable and Fetta Salad are:

1050gm Pumpkin cut into cubes
435gm Carrot cut into cubes
165gm Capsicum cut into cubes
1 Punnet cherry tomatoes cut in half
275gm Steamed Beans
215gm Fetta Cubed
150gm Baby Spinich
4 Tbsp Balsamic Vineager
4 Tbsp Honey
1 Tsp Olive Oil

Here is how you make Leanne's Roast Vegetable and Fetta Salad:

Oven at 200Place pumkin & Carrots in the oven for 1 hourPlace Capsicum and Cherry tomatoes in the oven 30MinsSteam the beansPlace the honey and balsamic vinegar in a bowl and mixWhen all is cooked then place the spinich evenly between the plates. then serve all the vegetables out followed by the fetta and lastly put the dressing and serve.enjoyNumber of Servings: 5Recipe submitted by SparkPeople user LANDS1.

The nutritional information for Leanne's Roast Vegetable and Fetta Salad is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 272.1

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 104.5 mg
• Total Carbs: 39.7 g
• Dietary Fiber: 7.5 g
• Protein: 15.7 g

The dietary needs meet for Leanne's Roast Vegetable and Fetta Salad is Vegetarian