Roasted Vegetable Salad Recipe
Recipe By Taste
With a hint of sweetness, this creamy citrus dressing plays well with lots of salads, including this roasted vegetable one.
4.4
17 Rating -
Rate
55minstotal
35minsPrep
20minsCook
55m.total
35m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable Salad Recipe
- 100 gram Cauliflower, cut into florets
- 1/4 Red capsicum, thickly sliced
- 100 gram Kent pumpkin, peeled, cut into thin wedges
- 1/4 tablespoon Extra virgin olive oil
- 62.50 Packet cooked whole baby beetroot, quartered
- 15 gram Baby spinach
- 0.06 cup Walnuts, toasted, chopped
- 1/2 tablespoon Dried cranberries
- 1/2 teaspoon Orange zest
- 0.06 cup Fresh mint leaves
- 0.06 cup Tahini
- 0.38 teaspoon Orange rind, finely grated
- 1/2 tablespoon Orange juice
- 1/2 tablespoon Apple cider vinegar
- 1/4 teaspoon Ground Cumin
Nutrition
value
value
157
calories per serving
10 g Fat5 g Protein10 g Carbs8 g FiberOther
Current Totals
- Fat10g
- Protein5g
- Carbs10g
- Fiber8g
MacroNutrients
- Carbs10g
- Protein5g
- Fiber8g
Fats
- Fat10g
Vitamins & Minerals
- Calcium82mg
- Iron2mg
- Vitamin A544mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B999mcg
- Vitamin B120mcg
- Vitamin C65mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium70mg
- Manganese< 1mg
- Phosphorus118mg
- Selenium2mcg
- Zinc< 1mg
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