Roasted Root Vegetable Burrata Salad
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Roasted Root Vegetable Burrata Salad
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This heart, roasted root vegetable salad recipe is made creamy burrata cheese, spicy arugula and crunchy toasted almonds.
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Ingredients
- 1 large beet (diced)
- 1 medium sweet potato (peeled and diced)
- 1 cup parsnips (peeled and diced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups arugula
- 4 ounces buratta cheese
- ¼ cup toasted almond slices
- 1 tablespoon lemon juice
- Shredded basil (optional garnish )
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Instructions
- Pre-heat oven to 400 degrees. Place cubed root vegetables on a large baking sheet and toss well with olive oil, salt and pepper. Roasted until fork tender, turning once, about 30 minutes.
- To serve, scatter arugula all over a large platter. Top with roasted root vegetables, burrata cheese, toasted almonds, lemon juice and basil. Add additional salt and pepper to taste.
Nutrition Information
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Serving
2cups
Calories
253kcal
(13%)
Carbohydrates
19.4g
(6%)
Protein
8.9g
(18%)
Fat
17.9g
(28%)
Saturated Fat
5.2g
(26%)
Monounsaturated Fat
12.7g
Cholesterol
20mg
(7%)
Sodium
725mg
(30%)
Fiber
4.8g
(19%)
Sugar
6.6g
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 253kcal | 13% |
| Carbohydrates | 19.4g | 6% |
| Protein | 8.9g | 18% |
| Fat | 17.9g | 28% |
| Saturated Fat | 5.2g | 26% |
| Monounsaturated Fat | 12.7g | 64% |
| Cholesterol | 20mg | 7% |
| Sodium | 725mg | 30% |
| Fiber | 4.8g | 19% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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