Roasted vegetable salad — Meal
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Macros (per serving)

Fat

52%

(24 g)

Protein

7%

(8 g)

Carbs

41%

(43 g)

36 g Net,

7 g Fiber

419 Calories (per serving)

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Salads

Oven dish

Roasted vegetable salad

Ingredients

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Bacon cubes

200 g

Parsnip

500 g

Sweet potato

500 g

Coconut oil

1 Tbsp

Arugula

80 g

Raisins

70 g

Fresh parsley

25 g

Olive oil (extra vierge)

4 Tbsp

Balsamic vinegar

3 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

35 min

1

Preheat the oven to 390°F and line a baking sheet with baking paper.

2

Peel the parsnip and the sweet potato and cut into cubes. Finely chop the fresh parsley.

3

Rub the parsnip cubes and sweet potato cubes with coconut oil and divide them over the baking sheet. Roast the vegetables for 20 minutes.

4

In the meantime, fry the bacon cubes until crispy in the frying pan.

5

Allow the roasted vegetables to cool a little and then mix them with the arugula, raisins and parsley.

6

Drizzle with olive oil and balsamic vinegar.

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Details

Allergens

Pork

Diet

Paleo, Sirtfood

Course

Lunch, Side dish, Appetizer

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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