Running on Real Food · by Deryn Macey
Roasted Vegetable Salad
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 10%
CARBS 30G44% OF CAL
7G FIBER3G ADDED11G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 15G51% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm salad of roasted sweet potatoes, brussels sprouts, and kale tossed with apples, almonds, and a balsamic vinaigrette. Nutritious and easy to prepare ahead.
sideamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 medium sweet potato (about 2 heaping cups cubed)
- 2 cups quartered Brussels sprouts
- 1 red onion (chopped)
- 1 tbsp olive oil (divided)
- 2 cups lightly packed chopped kale
- 1 apple (diced)
- 1/4 cup almonds (chopped)
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- salt and pepper
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 10%
CARBS 30G44% OF CAL
7G FIBER3G ADDED11G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 15G51% OF CAL
2G SAT13G 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
- 10m
- Cook
- 25m
- Sodium
- 364mg
- Total sugar
- 14g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 96mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.