Roasted Veggie Salad Recipe
Recipe By Chelsea's Messy Apron
This roasted veggie salad (or fall panzanella salad) is filled with homemade croutons, roasted squash, roasted sweet potatoes, and roasted red onions.
5
20 Rating -
Rate
Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Veggie Salad Recipe
- 1/2 cup Peeled and diced sweet potato
- 1/2 cup Peeled and diced butternut squash
- 1/2 cup Thinly sliced red onion
- As required Fine Sea Salt And Freshly Cracked Pepper
- 1/2 teaspoon Italian Seasoning
- 1/4 tablespoon Olive oil
- 1-1.50 ounce Baby spinach
- 0.13 Loaf day old french bread
- 3/4 tablespoon Olive oil
- 3/4 tablespoon Unsalted Butter, Melted
- 1/2 teaspoon Mined garlic
- 3/4 tablespoon Lemon juice
- 0.06 cup 1 tablespoon olive oil
- 0.38 tablespoon Honey
- 0.13 tablespoon Dijon mustard
Nutrition
value
value
502
calories per serving
32 g Fat20 g Protein32 g Carbs7 g FiberOther
Current Totals
- Fat32g
- Protein20g
- Carbs32g
- Fiber7g
MacroNutrients
- Carbs32g
- Protein20g
- Fiber7g
Fats
- Fat32g
Vitamins & Minerals
- Calcium393mg
- Iron6mg
- Vitamin A7329mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B676mg
- Vitamin B91099mcg
- Vitamin B12< 1mcg
- Vitamin C92mg
- Vitamin E5mg
- Copper393mcg
- Magnesium198mg
- Manganese2mg
- Phosphorus319mg
- Selenium55mcg
- Zinc2mg
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
Recipe By Chelsea's Messy Apron