Roast Vegetable Salad with Yogurt Dressing

A warming roasted vegetable salad with a yogurt dressing

Source: Food_Matters_Recipe_List.docx

Lunch Vegetarian GlutenFree

65min

Prep

420

Calories

03

Serves

—

Rating

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3/5 Health score · Balanced

Per serving

Nutrition

420 kcal

Protein

10g

Fiber

4g

Magnesium

40mg

Potassium

350mg

Sodium

200mg

For 3 people

Ingredients

Servings

3

4 handful Mixed leafy greens
1 handful Fresh herbs
14 oz Pumpkin or butternut squash
1 whole Beet
2 whole Brown onions
1 whole Zucchini
2 tbsp Coconut oil
0.5 tsp Cumin powder
0.5 tsp Cinnamon powder
0.25 tsp Turmeric powder est. $0.01
0.5 cup Yogurt
0.5 whole Lemon
1 tbsp Olive oil est. $0.12
0.5 clove Garlic est. $0.35
0.5 tsp Unrefined sea salt

Estimated total (3 servings) est. $0.48

Estimated per serving est. $0.16

Estimated grocery costs may vary by store, region, brand, package size, taxes, fees, and substitutions.

Why this fits you

Beets high in fiber rich in antioxidants source of folate contains բնական nitrates supports digestive health Pumpkin Antioxidant Immune-boosting Skin health Bone health Weight management Anti-aging Zucchini Anti-inflammatory Antioxidant Alkalizing Heart health Weight management Blood sugar regulation

Method

1 steps, about 65 minutes

Cook-along mode

01

Toss the pumpkin, beet, onions, and zucchini in coconut oil, salt, and spices. 2. Roast at 340F for 45 minutes. 3. Whisk the yogurt dressing ingredients. 4. Toss the roasted vegetables with the greens and herbs and drizzle with dressing.

About this recipe

A warming roasted vegetable salad with a yogurt dressing

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AIM provides educational nutrition information and estimated grocery prices only. It is not medical advice, diagnosis, treatment, or an emergency service. Verify ingredients, allergens, prices, and professional guidance before relying on a plan or purchase.

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