Salad with Roasted Vegetables


For the dressing:

  • 1 Tbsp Dijon mustard
  • 2 Tbsp apple cider vinegar
  • 6 Tbsp cold pressed olive oil

This is a simple and hearty salad. The trick here is to roast the vegetables on Sunday night – so that you can store the roasted veggies in the refrigerator and use as a topping on salads during the week. This is a time saving tip that has still allowed me to put together easy packed lunches or a quick and healthy dinner.

The walnuts pack a nutritional punch – as a good source of protein, potassium, and fat – the walnuts will keep you feeling full and help make this salad into a meal. Walnuts are also a nice source of vitamin B-6, iron, and magnesium. The pumpkin is an amazing source of vitamin A and also has a fair share of potassium. Beets are great too, my earlier blog post talks all about them. Top this salad with the dressing suggested above and enjoy. For a non-vegan version of the salad, add some feta cheese.



About chelseaeva

recipe developer, nutrition guru, food policy geek.
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