Roasted Winter Vegetable Salad Recipe

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Roasted Winter Vegetable Salad
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Ingredients:

Directions:

  1. Preheat oven to 450°.
  2. Combine 1/4 cup dressing, rosemary, 2 teaspoons olive oil, 1/2 teaspoon salt, and ground red pepper, stirring well with a whisk. Combine acorn squash, fennel, and onion in a large bowl. Add dressing mixture, tossing to coat. Spread vegetable mixture evenly in a roasting pan coated with cooking spray. Roast at 450° for 45 minutes or until vegetables are tender, stirring occasionally. Set aside.
  3. Place salad greens in a bowl. Add 1/4 cup salad dressing, 1 1/2 teaspoons olive oil, 1/4 teaspoon salt, and balsamic vinegar; toss well. Add roasted vegetable mixture, tossing gently.
  4. Carbo rating: 13
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1119.09 Kcal (4685 kJ)
Calories from fat 960.96 Kcal
% Daily Value*
Total Fat 106.77g 164%
Cholesterol 98.19mg 33%
Sodium 2397.47mg 100%
Potassium 630.69mg 13%
Total Carbs 31.67g 11%
Sugars 19.15g 77%
Dietary Fiber 3.27g 13%
Protein 6.42g 13%
Vitamin C 15.3mg 25%
Iron 1.3mg 7%
Calcium 137.9mg 14%
Amount Per 100 g
Calories 279.11 Kcal (1169 kJ)
Calories from fat 239.67 Kcal
% Daily Value*
Total Fat 26.63g 164%
Cholesterol 24.49mg 33%
Sodium 597.94mg 100%
Potassium 157.3mg 13%
Total Carbs 7.9g 11%
Sugars 4.78g 77%
Dietary Fiber 0.81g 13%
Protein 1.6g 13%
Vitamin C 3.8mg 25%
Iron 0.3mg 7%
Calcium 34.4mg 14%

* 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

  • 30.6
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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