Nutrition per serving: 197 kcal, 11g Fats, 21g Carbs, 6g Protein
ROASTED ROOT VEG SALAD WITH FETA
Course: SaladsServings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
197
kcalIngredients
2 medium carrots, peeled
2 medium parsnips, peeled
1 lb. (450g) pumpkin, peeled
2 tbsp. olive oil
4 oz. (120g) rocket
2 oz. (50g) feta
¼ cup (30g) pumpkin seeds
Directions
- Pre-heat the oven to 400F (200C).
- Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin.
- Place all the vegetables into a roasting tray, and grease evenly with 1 tbsp. of olive oil. Season with salt and pepper, and roast in the oven for 20-30 mins (depending on the thickness of the vegetables).
- Once cooked add the roasted vegetables and rocket to a large bowl and drizzle with the remaining 1 tbsp. of olive oil.
- Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve.
Notes
- Protein Boost Tip: Serve with grilled chicken breast or thighs
Nutrition Facts
4 servings per container
- Amount Per ServingCalories197
- % Daily Value *
- Total Fat
11g
17%
- Total Carbohydrate
21g
8%
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
