Winter Roasted Vegetable Salad

14 35 281
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 6
Winter Roasted Vegetable Salad
Health Highlights
A low FODMAP salad with tasty dressing, perfect for warming up in winter.


2 cup Broccoli, raw
2 cup Red mini potato (yellow or red)
2 cup Green/yellow string beans, raw
1 1/2 tbsp Extra virgin olive oil
1 cup Quinoa, uncooked
2 cup Water (or low FODMAP broth)
1 pinch Salt and pepper
1 cup Baby spinach (or other greens)
1/4 cup Green onion (green parts only)
1/4 cup Pumpkin seeds (pepitas) (or sunflower)
1/4 cup Red wine vinegar
1/4 cup Olive Oil, Extra Virgin (extra virgin)
2 tsp Dijon mustard (smooth)
1 dash Salt


  1. Preheat oven to 400F.
  2. Wash and dry vegetables. Chop the broccoli, potatoes and green beans into bite size pieces. If using baby potatoes chop in half. If using large potatoes, chop into 1/2 inch sized chunks.
  3. Line a large baking sheet with tin foil or parchment paper. Toss the broccoli, potatoes and green beans in a bowl with the 1.5 tablespoon oil. Pour onto the baking sheet. Spread out the vegetables so they are in an even layer. Sprinkle with salt and pepper.
  4. Roast in oven for 15 minutes, then flip the vegetables and roast 5-15 minutes more until vegetables are tender (see notes).
  5. While roasting the vegetables, pour the broth or water into a medium saucepan and bring to a boil. Add the quinoa and reduce heat to low. Simmer with lid on for 15 minutes until water is absorbed.
  6. Chop the spinach and green onion into small pieces.
  7. Mix together the dressing.
  8. To serve, fill the bottom of your bowls with quinoa and top it with the vegetables. Drizzle on the dressing and enjoy!



provide key vitamins and minerals important for the health and maintenance of the body!

Nutrition Facts

Per Portion

Calories 281
Calories from fat 141
Calories from saturated fat 21.2
Total Fat 15.7 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 9.8 g
Cholesterol 0
Sodium 160 mg
Potassium 626 mg
Total Carbohydrate 30 g
Dietary Fiber 5.1 g
Sugars 3.0 g
Protein 7.2 g

Dietary servings

Per Portion

Grain 1.4
Vegetables 1.8

Energy sources