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Roasted Vegetable Salad

Recipe by: Roche Bros

  • Courses: Salad
  • Cuisines: American

Servings

8

Prep time

1 minutes

Cook time

35 minutes

Calories

245 kcal

Ingredients

Directions

  1. Preheat oven to 425°; line rimmed baking pan with nonstick aluminum foil. Wrap each beet in aluminum foil; place directly on oven rack and roast 1 hour or until tender. Cool beets 20 minutes; remove foil. Carefully peel beets; cut into 1-inch pieces.
  2. In large bowl, toss squash and 1 tablespoon oil; spread in single layer on prepared pan and roast 15 minutes.
  3. In same large bowl, toss Brussels sprouts, onion and 1 tablespoon oil; stir into squash mixture on pan and roast 15 minutes.
  4. Stir kale, cranberries, salt and pepper into vegetable mixture on pan; roast 5 minutes or until vegetables are tender and kale is wilted.
  5. In second large bowl, whisk lemon juice, honey and remaining 1 tablespoon oil; fold in beets and vegetable mixture. Makes about 8 cups.
  6. Serve salad sprinkled with cheese and walnuts.

Nutritional Facts

  1. Calories: 245
  2. Total Fat: 13g
  3. Saturated Fat: 3g
  4. Cholesterol: 8mg
  5. Sodium: 362mg
  6. Total Carbohydrates: 33g
  7. Fiber: 6g
  8. Protein: 5g