5.0 from 3 votes
Easy Breezy Roast Veggie Salad
Healthy and light, filling enough for the adults yet alluring and sweet enough that the kids would give it a try, this Roast Veggie Salad turned out special.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 200 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 sweet potato, peeled and chopped into 1-inch cubes (about 1 cup)
- 1 small butternut squash, peeled and chopped into 1-inch cubes (about 2 cups)
- 2 carrots, peeled and sliced into 1/2-inch coins (about 1 cup)
- 1 delicata squash, halved lengthwise, seeded and cut into 1/4 inch halfmoons
- 3 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 ounce bag arugula (or any salad mixed greens of your choice, such as romaine, spring greens or butter lettuce)
Optional additional toppings:
- golden raisins, craisins, dried cranberries, dried cherries, goat cheese, brie, toasted walnuts, toasted pumpkin seeds
Instructions
- Preheat oven to 400°F.
- Place the chopped veggies on a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Toss to combine and spread in an even layer on the baking sheet. Bake veggies for 30 minutes, until fork tender and lightly caramelized. Cool completely.
- In a small bowl, whisk together the remaining oil, apple cider vinegar, maple syrup and salt.
- In a large salad bowl, toss together the arugula, cooled veggies and dressing and toss to evenly coat.
Cup of Yum
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Sodium
450mg
(19%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Sodium | 450mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.