Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas
Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Recipe by, Elizabeth Stark of Brooklyn Supper. If you're a fan of leftovers the beet and carrot part of the salad will hold up beautifully after a day or two, but the greens are best consumed right away.

    Ingredients

    • 1 head garlic
    • 5 tablespoons olive oil, divided
    • 1 bunch carrots, scrubbed and peeled
    • 1 bunch beets, scrubbed and trimmed
    • 1 bunch rainbow chard
    • 1 tablespoon lemon juice
    • 1/4 cup raw pepitas
    • sea salt, to taste
    • black pepper, to taste

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 357 % Daily Value *
    • Total Fat: 22 g 34.14%
    • Saturated Fat: 3 g 16.94%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 215 mg 8.97%
    • Calcium: 143 mg 14.35%
    • Potassium: 512 mg 14.64%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 20.74%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 38 g %
    • Dietary Fiber: 10 g 38.58%
    • Sugar: 4 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 120.98%
    • Vitamin C 8.55%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq