Autumn Roasted Vegetable Salad

175

My Autumn Roasted Vegetable Salad is a true celebration of the season’s harvest. It is perfect as a side dish or a main course.

2 cups fresh brussel sprouts, ends cut off and sliced in half lengthwise
1 small head of purple cauliflower cut into small florets
1 small head of green cauliflower cut into small florets
1 cup butternut squash cut into small cubes
½ cup fresh purple pearl onions peeled and sliced in halves
½ cup extra virgin olive oil
1 tsp sea salt
1 tsp pepper
2 cups organic mixed greens
½ cup balsamic vinegar
3 tbsp honey

Preheat oven to 400 degrees F. Place all vegetables, olive oil, salt and pepper into a large zip-top bag. Seal and shake gently until vegetables are evenly coated in oil and spices. Pour...
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Nutritions

Calories
223

Sodium
492mg
20% DV

Fat
14g
22% DV

Protein
2g
4% DV

Carbs
24g
8% DV

Fiber
6g
24% DV

Diabetic-Friendly Low-Sodium Vegetarian Low-Calorie American Kosher Dinner Low-Fat High-Fiber Low-Carbohydrate Baked