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Roasted Root Vegetable and Cashew Salad








TOTAL TIME: 1 HR

SERVINGS: 6

CALORIES/SERVING: 386 CALS


INGREDIENTS


  • 1 tablespoon olive oil extra virgin

  • 1 teaspoon salt

  • 1 teaspoon oregano

  • 1 teaspoon lemon pepper

  • 1/2 teaspoon garlic powder

  • 2 pounds new potatoes washed and quartered

  • 3 carrots medium, peeled and cut into 1" pieces

  • 3 parsnips medium, peeled and cut into 1" pieces

  • 1 red onion cut into 1" pieces

  • 4 cups arugula

  • 1/2 cup cashews raw, halved

  • 1/2 cup feta cheese diced

Creamy Lemon Dressing

  • 1/4 cup plain greek yogurt

  • 3 tablespoons olive oil extra virgin

  • 1 lemon juiced and zested

  • 1 teaspoon ground black pepper

  • 1/4 teaspoon salt



METHOD

  1. Preheat the oven to 425°F

  2. Toss the new potatoes, carrots, turnips, and red onion with oil and seasoning

  3. Spread the mixture evenly on a baking sheet and roast for 25 minutes

  4. Flip the vegetables and roast for 10 more minutes, or until everything is golden brown

  5. Meanwhile, mix together the dressing ingredients until smooth

  6. Remove the roasted vegetables from the oven and let cool

  7. Toss together the cooled vegetables, arugula, cashews, feta, and dressing and serve!

NUTRITION

Serving size 1 Bowl

Calories 386 cal

Protein 10g

Fat, total 17g

- saturated 4g

Carbohydrate 52g

- sugars 9g

Sodium 671mg


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