Roasted Veggie Salad
100%
0
Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories328.8 kcal (16%)
Total Fat14.7 g (21%)
Carbs35.9 g (14%)
Sugars2.3 g (3%)
Protein15.6 g (31%)
Sodium822.5 mg (41%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cube up the potatoes, coat in oil and seasonings and roast at 425 for 15 minutes.
Step 2
Chop the broccoli into florets, coat them like the potatoes, and add them to the pan. Squirt a little of the lemon juice on the broccoli. Roast another 15 minutes.
Step 3
I improv the amounts for the dressing but finely chop/blend parsley with EVOO, red wine vinegar, lemon juice, and seasonings
Step 4
Get the veggies out of the oven. Drain a can of cannelini beats and crumble up the feta. Combine all the ingredients in a big bowl with the dressing.
Notes
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