Roasted Vegetable Salad Recipe

Recipe By Taste

With a hint of sweetness, this creamy citrus dressing plays well with lots of salads, including this roasted vegetable one.

4.4
17 Rating -
Rate
55minstotal
35minsPrep
20minsCook
55m.total
35m.Prep
20m.Cook
Roasted Vegetable Salad
plan
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ingredients serve

Ingredients for Roasted Vegetable Salad Recipe

  • 100 gram Cauliflower, cut into florets
  • 1/4 Red capsicum, thickly sliced
  • 100 gram Kent pumpkin, peeled, cut into thin wedges
  • 1/4 tablespoon Extra virgin olive oil
  • 62.50 Packet cooked whole baby beetroot, quartered
  • 15 gram Baby spinach
  • 0.06 cup Walnuts, toasted, chopped
  • 1/2 tablespoon Dried cranberries
  • 1/2 teaspoon Orange zest
  • 0.06 cup Fresh mint leaves
  • 0.06 cup Tahini
  • 0.38 teaspoon Orange rind, finely grated
  • 1/2 tablespoon Orange juice
  • 1/2 tablespoon Apple cider vinegar
  • 1/4 teaspoon Ground Cumin
Nutrition
value
157
calories per serving
10 g Fat5 g Protein10 g Carbs8 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    5g
  • Carbs
    10g
  • Fiber
    8g

MacroNutrients

  • Carbs
    10g
  • Protein
    5g
  • Fiber
    8g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    82mg
  • Iron
    2mg
  • Vitamin A
    544mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    65mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    118mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste