Directions:
- Preheat oven to 450°F.
- 2 Peel and cut vegetables into 1/2 cubes.
- 3 Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
- 4 Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
- 5 When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2285.79 Kcal (9570 kJ) | ||
| Calories from fat | 2011.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 223.54g | 344% | |
|---|---|---|---|
| Cholesterol | 217.06mg | 72% | |
| Sodium | 5203.15mg | 217% | |
| Potassium | 780.42mg | 17% | |
| Total Carbs | 48.98g | 16% | |
| Sugars | 42.75g | 171% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 16.33g | 33% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 268.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 331.79 Kcal (1389 kJ) | ||
| Calories from fat | 292.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.45g | 344% | |
|---|---|---|---|
| Cholesterol | 31.51mg | 72% | |
| Sodium | 755.26mg | 217% | |
| Potassium | 113.28mg | 17% | |
| Total Carbs | 7.11g | 16% | |
| Sugars | 6.2g | 171% | |
| Dietary Fiber | 0.64g | 18% | |
| Protein | 2.37g | 33% | |
| Vitamin C | 2.9mg | 33% | |
| Iron | 0.2mg | 6% | |
| Calcium | 39mg | 27% | |
* 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.
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