Roasted + Toasted Warming Veggie Salad

11 40 450
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 8
Roasted + Toasted Warming Veggie Salad
Health Rating

Ingredients


3 cup Asparagus (ends trimmed)
3 tbsp Avocado oil
1/4 tsp Salt (to taste)
681 gm Butternut squash (peeled; seeded; and cubed into 1-inch cubes )
2 tbsp Ghee
3 tbsp Maple syrup
1/2 tsp Cinnamon (ground)
1 cup Pecans
1 cup whole/halves Macadamia nuts, unsalted
2 tbsp Maca powder
1 cup Mulberries, dried (dried)

Instructions


  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of avocado oil.
  2. In a medium bowl, combine halved asparagus, 2 tablespoons of avocado oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning.
  3. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of ghee.
  4. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of ghee, maple syrup, and cinnamon, and toss to mix.
  5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  6. To toast the mulberries, heat a small frying pan over medium-low heat and add the mulberries. Toast for about 5 minutes ,or until browned, stirring often to prevent burning. Once the mulberries are toasted let them cool completely to get crunchy.
  7. Coat the pecans and macadamia nuts in maca powder (*Optional: preferably, soak + sprout them prior - pecans take around 8 hours of soaking and macadamia nuts only 2-4 hours --> note this is only necessary if you find nuts hard to digest).
  8. In a large bowl, combine roasted asparagus, roasted butternut squash, maca-coated pecans + macadamia nuts, and toasted mulberries, and mix to combine. 

Nutrition Facts

Per Portion

Calories 450
Calories from fat 287
Calories from saturated fat 49
Total Fat 32 g
Saturated Fat 5.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 20.4 g
Cholesterol 7.7 mg
Sodium 82 mg
Potassium 634 mg
Total Carbohydrate 34 g
Dietary Fiber 7.0 g
Sugars 15.6 g
Protein 6.5 g

Dietary servings

Per Portion


Fruit 0.2
Meat Alternative 1.0
Vegetables 1.9

Energy sources


Pygal30%451.65663148476966144.3503241446115664%318.6112816002204257.701576959695056%364.23173668845317108.6783667199367330%64%6%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Salad
Side