
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
Preheat the oven to 425°F
Toss the new potatoes, carrots, turnips, and red onion with oil and seasoning
Spread the mixture evenly on a baking sheet and roast for 25 minutes
Flip the vegetables and roast for 10 more minutes, or until everything is golden brown
Meanwhile, mix together the dressing ingredients until smooth
Remove the roasted vegetables from the oven and let cool
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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