Name: Mixed Greens Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Mixed Greens; 0.25 cup Red Bell Pepper, diced; 0.25 cup Zucchini, diced; 0.25 cup Carrots, sliced; 2 tablespoons Red Onion, sliced; 1.75 tablespoons Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar

Nutrition

Per serving

269 calories

Protein: 2g; 3% of calories
Carbs: 13g; 18% of calories
Fat: 24g; 79% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the bell pepper, zucchini, carrots, and onion into uniform bite-sized pieces.
Toss the chopped vegetables with half a tablespoon of the olive oil and a pinch of sea salt on the prepared baking sheet.
Spread the vegetables in a single layer and roast for 18 minutes until they are tender and the onions are slightly caramelized.
In a small bowl, whisk together the remaining olive oil and balsamic vinegar to create a smooth dressing.
Place the fresh mixed greens in a large serving bowl and top with the warm roasted vegetables.
Drizzle the balsamic vinaigrette over the salad and toss gently to combine before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes