Roasted Veg Salad

If you're looking for a healthy yet filling meal, this roasted vegetable salad is perfect for lunch and dinner. The best part? It's easy to prepare ahead of time, so you can quickly assemble at lunchtime.

Roasted vegetable salad with balsamic vinegar


  • 1 bag of mixed lettuce leaves

  • 1 tin of green lentils

  • ½ a red bell pepper

  • 3 sweet potatoes

  • 1 aubergine

  • 3 carrots

  • 40g goats cheese

  • 1 tbsp balsamic vineager

  • 1 tbsp extra virgin olive oil

  • Salt and pepper

Preparing the veg:

  • Peel the sweet potatoes and carrots

  • Chop the sweet potato, carrots and aubergine into cubes

  • Place a sheet of tin foil on a baking tray to save washing up

  • Spread the veg out on a baking tray and drizzle in olive oil, salt and pepper

  • Cook at 140°C for 40 minutes

  • Leave to cool

Preparing the salad:

  • Chop your salad if required

  • Slice the pepper into long, finger-sized strips

  • Wash and drain the lentils

Assembling the dish:

  • Combine all the salad ingredients into a serving dish

  • Add the roasted veg (if prepared in advance, this can be added cold or heated in the microwave for 1 minute)

  • Crumble some goats cheese

  • Drizzle a tablespoon of balsamic vinegar

*This meal is around 520 calories

85g carbs | 12g fat | 24g Protein

Erin is a qualified Nutritional Advisor and holistic health coach, offering consultations and advice for healthy eating and dieting.

*Food references from MyFitnessPal

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