Roasted Sweet Potato, Fennel, and Onion Salad Recipe

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Roasted Sweet Potato, Fennel, and Onion Salad
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
  3. Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.4 Kcal (973 kJ)
Calories from fat 36.36 Kcal
% Daily Value*
Total Fat 4.04g 6%
Cholesterol 7.63mg 3%
Sodium 209.68mg 9%
Potassium 479.92mg 10%
Total Carbs 44.87g 15%
Sugars 19.63g 79%
Dietary Fiber 7.82g 31%
Protein 2.52g 5%
Vitamin C 21.4mg 36%
Vitamin A 0.9mg 30%
Iron 1.3mg 7%
Calcium 53mg 5%
Amount Per 100 g
Calories 128.14 Kcal (536 kJ)
Calories from fat 20.05 Kcal
% Daily Value*
Total Fat 2.23g 6%
Cholesterol 4.21mg 3%
Sodium 115.61mg 9%
Potassium 264.61mg 10%
Total Carbs 24.74g 15%
Sugars 10.82g 79%
Dietary Fiber 4.31g 31%
Protein 1.39g 5%
Vitamin C 11.8mg 36%
Vitamin A 0.5mg 30%
Iron 0.7mg 7%
Calcium 29.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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