Roasted Fall Vegetable Salad with Maple Curry Dressing

FEASTING AT HOME
24Ingredients
45Minutes
390Calories

Ingredients

US|METRIC
  • 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 (and fennel seeds, optional)
  • 1 bunch lacinato kale (stacked and thinly sliced)
  • 8 ounces brussel sprouts (shredded, or slaw)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 cups lentils (cooked, little black caviar or french green)
  • golden raisins
  • pumpkin seeds
  • pomegranate seeds
  • 1 shallot (small, finely diced)
  • 2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon yellow curry powder (more to taste.)
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    NutritionView More

    390Calories
    Sodium12% DV290mg
    Fat15% DV10g
    Protein35% DV18g
    Carbs20% DV59g
    Fiber88% DV22g
    Calories390Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium290mg12%
    Potassium1520mg43%
    Protein18g35%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber22g88%
    Sugars12g24%
    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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