Roasted Vegetable Salad
Make a simple roast vegetable salad with mozzarella balls and a homemade vinaigrette
Servings 4 servings
Calories 302kcal
Ingredients
- 1 large sweet potato
- 3 cups broccoli florets approximately one head
- 1 bell pepper
- 1 yellow onion
- 4 tbsp olive oil separated
- 1 tsp salt
- 1 cup mini mozzarella balls or large mozzarella ball chopped up
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh parsley
- 1 tsp whole grain mustard
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. Peel sweet potato and cut into 3/4" cubes.
- Dice red bell pepper and yellow onion in 3/4" pieces and cut each broccoli floret into 4 smaller pieces.
- Arrange vegetables on the lined baking sheet and toss in 2 tbsp olive oil. Season with salt.
- Bake at 425F for 40 minutes, tossing once after 20 minutes. Remove from the oven and allow to cool completely.
- While the veggies cool, whisk 2 tbsp olive oil, red wine vinegar, chopped parsley, mustard and black pepper together.
- Toss roasted veggies in a bowl with the mini mozzarella balls and dressing. Serve at room temperature or chilled.
Notes
- Cut veggies into uniform sized pieces to ensure even cooking
- Replace veggies listed above with any vegetable you like. Some other options include: zucchini, red onion, squash and brussels sprouts
Nutrition
Serving: 4g | Calories: 302kcal | Carbohydrates: 21g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 829mg | Potassium: 548mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9732IU | Vitamin C: 105mg | Calcium: 204mg | Iron: 1mg
