Fall Salad With Slow Roasted Vegetables Recipe
Recipe By Honest Cooking
Slow roasted vegetables with a tangy salad-a perfect start to fall.
4.3
15 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Fall Salad With Slow Roasted Vegetables Recipe
- 125 gram Mesclun mix, aragula or romaine lettuce
- 1/2 cup Boiled quinoa or cous cous
- 1/4 cup Dried cranberries or raisins
- 1/4 cup Chopped walnuts
- 1/4 Cut roasted pine nuts
- 1 tablespoon Extra virgin olive oil
- 1/2 Lemon, juiced and zest kept aside
- 0.13 cup Balsamic vinegar
- 50 gram Feta or goat cheese, crumbled
- NaN As required Salt & pepper
- 1 inch 2 small aubergines, sliced intos
- 1 inch 10-12 baby carrots, shaved and cut intos
- 1/4 cup Button mushrooms, halved
Nutrition
value
value
936
calories per serving
53 g Fat35 g Protein75 g Carbs22 g FiberOther
Current Totals
- Fat53g
- Protein35g
- Carbs75g
- Fiber22g
MacroNutrients
- Carbs75g
- Protein35g
- Fiber22g
Fats
- Fat53g
Vitamins & Minerals
- Calcium562mg
- Iron14mg
- Vitamin A1638mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9292mcg
- Vitamin B12< 1mcg
- Vitamin C35mg
- Vitamin E6mg
- Copper1mcg
- Magnesium271mg
- Manganese4mg
- Phosphorus653mg
- Selenium32mcg
- Zinc7mg
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 Honest Cooking