Salads don’t have to be cold and boring. This roasted vegetable salad is full of flavour and perfect for a family lunch.
How to enjoy this roasted vegetable salad on a weight loss plan
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
To reduce the calories you could use olive oil Frylight for roasting the vegetables and only use olive oil for the dressing.
If you wanted to reduce further you could use a low-calorie dressing instead of making your own, this would, however, change the flavour too. Control your portions and eat healthily and you should be able to enjoy this within your diet.
Step by step instructions
Preheat the oven with a baking tray (rimmed) inside.
Toss together the sweet potato (butternut squash would be a great alternative), Brussel sprouts, cauliflower, 2 tbsp parmesan cheese, 1/4 tsp salt, pepper, lemon zest and 2 tbsp olive oil or some good sprays of olive oil frylight until well combined.
Spread the mixture onto a baking tray and bake for 15-20 minutes until the vegetables start to brown.
Other recipes you may enjoy
If you have chosen this recipe as you are vegetarian then why not check my selection of other vegetarian and vegan recipes. Have you tried my roast plum salad yet? It is a great recipe you are sure to love.
This salad is a tasty option for a warm dish in the autumn or winter as an easy lunch alternative to soup. If you are looking for a ready-made meal plan for this time of year then check my meal plan directory where you will find a selection of ready-made meal plans including ones this might fit into perfectly.
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A delicious roasted vegetable salad perfect for all the family
•Preheat the oven to 230°C/450°F/ Gas 8 with a rimmed baking sheet inside
•Spread the vegetable mixture out on the preheated baking sheet and bake for 15-20 minutes, until the vegetables start to brown
•Add the spinach and rocket and toss to coat
•Divide the spinach and rocket among 4 serving plates
Keywords: roasted vegetable, salad recipe,
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