Dee's Roast Veggie Salad

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 45 minutes

Ingredientes

1 sweet potato, peeled and cut into 1/2-inch dice

1/2 head cauliflower, divided into florets

2 cobs of corn

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup bulghur

250g baby spinach or rocket

2 tins chickpeas

250g Greek feta

1/4 cup walnuts (or pepitas)

1 bunch mint (or parsley), minced

Dressing

2 parts balsamic vinegar

1 lemon, juiced

1 part olive oil

1 tsp brown sugar

1 tsp salt

Instrucciones

Preheat the oven to 400 degrees F.

Toss the cauliflower, corn, and sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a sheet pan and spread them into a single layer.

Roast for 30-35 minutes until the sweet potatoes and cauliflower are browned on the edges and the potatoes are tender in the middle.

Cook the bulghur wheat. Rinse spinach/rocket and add to large mixing bowl with chickpeas.

Mix vinegarette. Add roast veggies, toss. Finish with feta and nuts.

Nutrición

• Calorías: 437 kcal
• Grasa Total: 23 g
• Grasa Saturada: 3 g
• Grasa No Saturada: 19 g
• Sodio: 1055 mg
• Carbohidratos Totales: 53 g
• Fibra Dietética: 12 g
• Azúcares Totales: 8 g
• Proteína: 9 g