Roasted Root Vegetable Salad

Top your mixed baby greens with warm, roasted vegetables and lentils for a seriously satisfying roasted root vegetable salad.

5 from 1 vote

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Prep Time 5

Cook Time 5

Course Main Course, Salad

Cuisine American

Servings people

Calories 466 kcal

Equipment

Large mixing bowl
Tongs

Ingredients

4 cups baby mixed greens
4 tablespoons vinaigrette of choice or to taste
1 cup roasted root vegetables
1/2 cup brown lentils cooked
1/2 cup tofu feta optional, see recipe
2 tablespoons pepitas toasted, optional
Salt and black pepper to taste

Instructions

Pour mixed baby greens into a large bowl and season with salt and pepper to taste.
Add vinaigrette and gently toss using your hands or tongs.
Place salad greens in a serving bowl. Top first with lentils and then add warmed roasted root vegetables.
Garnish with tofu feta, pepitas and/or fresh cracked black pepper to taste.

Notes

Cook times assume roasted vegetables on hand.

Nutrition

Calories: 466kcalCarbohydrates: 46gProtein: 22gFat: 23gSaturated Fat: 4gTrans Fat: 1gSodium: 70mgPotassium: 1024mgFiber: 19gSugar: 6gVitamin A: 929IUVitamin C: 32mgCalcium: 85mgIron: 6mg

Keyword Easy, Healthy, Vegan