Fall Salad with Roasted Vegetables has all the colorful bounty of the season: beets, squash, carrots and of course, pumpkin! rich in vitamins and minerals, this salad is also very filling. The vegetables can be prepared ahead of time and then reheated.

Fall Salad with Roasted Vegetables Recipe

By Dr. Anastasia Published: September 26, 2017

  • Yield: 4 Servings

Fall Salad with Roasted Vegetables has all the colorful bounty of the season: beets, squash, carrots and of course, pumpkin! rich in …

Ingredients

Instructions

  1. Lay out the first six ingredients on a large baking tray. Sprinkle with 4 tablespoons of olive oil and roast at 400 degrees F for about an hour or until soft, but not mushy.
  2. Arrange spinach, parsley, cucumbers, avocado on a large plate in layers.
  3. Top with roasted veggies.
  4. Sprinkle with the rest of the oil, balsamic glaze, pumpkin seeds, salt and pepper.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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