Roasted Autumn Vegetable Salad Recipe
Recipe By Taste
Tickle your tastebuds with this light and zesty middle eastern vegetable salad.
4.5
27 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Autumn Vegetable Salad Recipe
- 15 milliliter Olive oil
- 3/4 teaspoon Ground Cumin
- 1/2 Cloves Garlic, Crushed
- 0.13 Butternut or jap pumpkin, seeded, cut into 8 wedges
- 1 Bulbs baby fennel, trimmed, cut into wedges
- 1/2 Red onions, cut into wedges
- 25 gram Soft goats cheese, crumbled
- 3/4 Vine ripened tomatoes, cut into wedges
- 15 gram Rocket
- 12.50 gram Pine Nuts, Toasted
- As required Labne, to serve
- 1/4 Lemon, zested, juiced
- 1/2 teaspoon Caster sugar
- 1/2 teaspoon Sweet Paprika
- 1/2 Cloves Garlic, Crushed
Nutrition
value
value
549
calories per serving
47 g Fat10 g Protein23 g Carbs6 g FiberOther
Current Totals
- Fat47g
- Protein10g
- Carbs23g
- Fiber6g
MacroNutrients
- Carbs23g
- Protein10g
- Fiber6g
Fats
- Fat47g
Vitamins & Minerals
- Calcium201mg
- Iron3mg
- Vitamin A1065mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B976mcg
- Vitamin B12< 1mcg
- Vitamin C46mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium96mg
- Manganese3mg
- Phosphorus235mg
- Selenium9mcg
- Zinc2mg
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 Taste