Roasted Veggie Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad with roasted butternut squash, sweet potato, red onion, and homemade Italian croutons tossed in a lemon-honey vinaigrette over spinach. Hearty and seasonal. A satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups peeled and diced sweet potato (1 large sweet potato)
- 2 cups diced butternut squash (peeled, about 1/2 of a squash)
- 2 cups thinly sliced red onion (1 large onion)
- Salt and pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 4 to 6 ounces baby spinach
- 1/2 loaf day-old French bread
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (melted)
- 2 teaspoons minced garlic
- 1/4 cup + 1 tablespoon olive oil
- 1-1/2 tablespoons honey
- 1/2 tablespoon Dijon-style mustard
- 1 teaspoon minced garlic
- 1 large lemon
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 664mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 887mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 664MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.