Warm Roasted Vegie Salad 21 Day Wonder Diet Day 7
Brighten up your healthy eating plan with the Warm Roasted Veggie Salad from the 21-Day Wonder Diet, designed to keep your taste buds delighted and your goals on track. This vibrant salad features tender roasted butternut squash, zucchini, red bell pepper, red onion, and cherry tomatoes infused with the warm, earthy aroma of ground cumin. Tossed with fresh baby spinach and drizzled with a zesty lemon dressing, this dish seamlessly blends caramelized sweetness with a tangy kick. Ready in just 40 minutes and packed with wholesome ingredients, it’s a quick, nutrient-rich option perfect for dinner or meal prep. Whether you’re on day 7 or simply craving a comforting, plant-forward meal, this roasted vegetable salad is as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 300 grams Butternut squash
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Red onion
- 200 grams Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 100 grams Baby spinach leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or foil for easy cleanup.
Peel and cube the butternut squash into bite-sized pieces. Slice the zucchini into half-moons. Cut the red bell pepper into strips and the red onion into wedges.
Spread the butternut squash, zucchini, red bell pepper, and red onion onto the prepared baking tray. Add the cherry tomatoes whole.
Drizzle the vegetables with 1.5 tablespoons of olive oil, sprinkle with ground cumin, salt, and black pepper. Toss gently to coat the vegetables evenly with oil and spices.
Roast the vegetables in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, tossing halfway through cooking.
While the vegetables roast, rinse and dry the baby spinach leaves. Set them aside in a large salad bowl.
In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil and the lemon juice to make a simple dressing.
When the roasted vegetables are done, allow them to cool slightly for 5 minutes before adding them to the salad bowl with the spinach leaves.
Drizzle the lemon dressing over the vegetables and spinach. Toss gently to combine and coat the salad evenly.
Serve the warm roasted veggie salad immediately. Enjoy as a standalone meal or pair with a lean protein if desired.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
