Ingredients
2
2 servings
- •2 cups carrots, sliced diagonally
- •2 cups halved baby potatoes
- •1 cup roughly chopped yellow squash
- •1 cup roughly chopped zucchini
- •olive oil, to taste
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 tablespoon minced fresh oregano leaves
- •3 cloves garlic, chopped
- •mixed salad green
- •½ cup sliced radishes
- •1 cup fresh cilantro leaves
- •1 cup fresh flat-leaf parsley leaves
- •3 cloves garlic
- •½ teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •¼ cup olive oil
- •1 lime, juiced
- •2 tablespoons red wine vinegar
Instructions
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Add the carrots, potatoes, yellow squash, and zucchini to the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, the oregano, and garlic, then toss to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: Combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of salad greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour the chimichurri dressing over the salad and toss until evenly distributed.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 597
- Carbohydrate: 55g
- Fat: 41g
- Fiber: 22g
- Protein: 6g
- Sugar: 11g
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