Autumn Roasted Vegetable Salad Recipe | Yummly
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Autumn Roasted Vegetable Salad

CHEF TIMES TWO
11Ingredients
100Minutes
220Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 2 cups brussel sprouts (fresh, ends cut off and sliced in half lengthwise)
  • 1 head cauliflower (purple, cut into small florets)
  • 1 head green cauliflower (cut into small florets)
  • 1 cup butternut squash (cut into small cubes)
  • 1/2 cup pearl onions (fresh purple, peeled and sliced in halves)
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 2 cups mixed greens (organic)
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
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    NutritionView More

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    220Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories220Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium350mg15%
    Potassium640mg18%
    Protein4g8%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber4g16%
    Sugars13g26%
    Vitamin A50%
    Vitamin C160%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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