Roasted Root Vegetable Salad Recipe | Yummly

Roasted Root Vegetable Salad

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20Ingredients
55Minutes
240Calories
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Ingredients

US|METRIC
  • vegetables (Roasted)
  • 2 1/2 cups veggies (chopped root, I used radishes, carrots, turnips, parsnips and beets)
  • 1/4 onion (chopped)
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon thyme
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • dressing
  • 1 1/2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon mustard (dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • salad
  • 4 cups baby spinach (chopped)
  • 2 tablespoons blue cheese
  • 2 tablespoons almonds (sliced or slivered)
  • 2 cups veggies (roasted)
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    NutritionView More

    240Calories
    Sodium17% DV400mg
    Fat32% DV21g
    Protein10% DV5g
    Carbs4% DV12g
    Fiber16% DV4g
    Calories240Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol<5mg1%
    Sodium400mg17%
    Potassium490mg14%
    Protein5g10%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A110%
    Vitamin C30%
    Calcium10%
    Iron10%

    * 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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