0 from 0 votes
Roasted Root Vegetable Burrata Salad
This heart, roasted root vegetable salad recipe is made creamy burrata cheese, spicy arugula and crunchy toasted almonds.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
253 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 1 large beet (diced)
- 1 medium sweet potato (peeled and diced)
- 1 cup parsnip peeled and diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups arugula
- 4 ounces burrata cheese
- ¼ cup almond toasted slices
- 1 tablespoon lemon juice
- basil optional garnish, shredded
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 253
% 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.