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Roasted Fall Vegetable Salad with Maple Curry Dressing
FEASTING AT HOME25Ingredients
45Minutes
390Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 parsnips (small, peeled)
- 3 small carrots (peeled)
- 1/2 cauliflower
- 1 yam (small)
- 1 delicata squash (small)
- olive oil
- salt
- pepper
- 1 pinch cumin seed (optional)
- 1 pinch fennel seeds (optional)
- 1 bunch lacinato kale (stacked and thinly sliced)
- 8 oz. brussel sprouts (shredded, or slaw)
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 2 cups lentils (1- ,cooked, little black caviar or french green)
- golden raisins (optional)
- pumpkin seeds (or maple glazed pecans, optional)
- pomegranate seeds (optional)
- 1 shallot (small, finely diced)
- 2 Tbsp. olive oil
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. maple syrup
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. yellow curry powder (more to taste.)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium1520mg43% |
| Protein18g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber22g88% |
| Sugars12g |
| Vitamin A80% |
| Vitamin C140% |
| Calcium10% |
| Iron30% |
* 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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