Roasted Vegetable Chopped Salad

As a big fan of salads, I am always looking for new ways to change them up. Roasted vegetables are a great way to incorporate new flavors and textures into your lunch or dinner option.

Often, I will make a large batch of roasted vegetables and use them throughout the week. They are great on salads but also sandwiches and as a side for dinner! Use this recipe as is, or have fun and pop in some of your own favorite vegetables!

Makes: 1 serving
Serving Size: 1 salad
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients for roasted vegetable chopped salad

  • 2 hard-boiled eggs, peeled and sliced
  • 1 cup fresh spinach
  • ½ cucumber, sliced
  • ½ bell pepper, chopped
  • ½ cup green beans, chopped
  • 4 cherry tomatoes, halved
  • ½ tsp cumin

Directions for roasted vegetable chopped salad

Roasted vegetables

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place green beans, tomatoes, and bell peppers on a baking sheet. Sprinkle with cumin.
  3. Bake for 20 minutes or until they are soft and slightly browned.

Salad

  1. Place spinach in a large bowl.
  2. Cover the spinach with roasted vegetables, cold vegetables and eggs.
  3. Serve immediately with dressing if desired.

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Nutrition facts

Per Serving

  • calories: 254.4
  • carbohydrate: 23g
  • fat: 10.8g
  • fiber: 8.4g
  • potassium: 1498.5mg
  • protein: 21.2g
  • sodium: 277mg
  • sugar: 8.4g
Photograph by Katie Gutwald. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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