Vikalinka · by Julia Frey of Vikalinka
Roasted Summer Vegetable Salad with Nuts and Seeds
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 6%
CARBS 16G36% OF CAL
5G FIBER1G OTHER9G TOTAL SUGAR
FAT 13G63% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mixed greens topped with roasted summer vegetables including zucchini, eggplant, and red pepper, finished with nuts, seeds, and tahini. A light yet satisfying vegetable dish.
sideamericansalad🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 zucchini / courgettes
- 2 eggplants / aubergine
- 1 red pepper
- 3 shallots, quartered or 1 red onion
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 150g / 4 cups salad greens (lettuce, arugula, spinach, kale or a mix of all)
- 2 tbsp roasted nut and seed mix (cashews, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds or your choice)
- 4 tbsp tahini green goddess dressing (or dressing of your choice)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 6%
CARBS 16G36% OF CAL
5G FIBER1G OTHER9G TOTAL SUGAR
FAT 13G63% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 330mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 43mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.