Ww Roasted Vegetable Salad Recipe

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Ww Roasted Vegetable Salad
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  1. Preheat oven to 450°F.
  2. Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450°F for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
  3. Combine squash mixture, 1 teaspoon oil, olives and remaining 5 ingredients in a bowl; toss gently. Serve immediately. Yield: 4 servings (serving size: 3�4 cup).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 782.38 Kcal (3276 kJ)
Calories from fat 411.28 Kcal
% Daily Value*
Total Fat 45.7g 70%
Sodium 4401.04mg 183%
Potassium 1991.29mg 42%
Total Carbs 95.15g 32%
Sugars 43.61g 174%
Dietary Fiber 22.97g 92%
Protein 12.71g 25%
Vitamin C 129.7mg 216%
Iron 10.8mg 60%
Calcium 665.6mg 67%
Amount Per 100 g
Calories 60.32 Kcal (253 kJ)
Calories from fat 31.71 Kcal
% Daily Value*
Total Fat 3.52g 70%
Sodium 339.33mg 183%
Potassium 153.53mg 42%
Total Carbs 7.34g 32%
Sugars 3.36g 174%
Dietary Fiber 1.77g 92%
Protein 0.98g 25%
Vitamin C 10mg 216%
Iron 0.8mg 60%
Calcium 51.3mg 67%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.7
  • 21

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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