Roasted Vegetable Salad with Fresh Greens
recipe

Preparation Time: 35 minutes
Serving Size: 4 servings

Ingredients:

- 1 small or 1/2 head cauliflower (can be frozen)
- 1/2 sweet potato
- 2 cups cooked white beans
- Pinch of salt
- 1 teaspoon za'atar spice blend
- 2 teaspoons olive oil
- 1 crushed garlic clove
- 1/2 medium red onion
- Large handful of soft-leaf salad greens (e.g., Lollo Rosso or frisée)
- Fresh coriander leaves for garnish
- 1 tablespoon olive oil for roasting vegetables

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Chop the cauliflower and sweet potato into small pieces.
3. In a bowl, mix the cauliflower, sweet potato, cooked white beans, salt, za'atar spice blend, olive oil, and crushed garlic.
4. Spread the mixture on a baking sheet and roast in the oven for about 20-25 minutes until the vegetables are tender and have a nice color.
5. Slice the red onion into thin rings.
6. Once the vegetables are roasted, let them cool slightly.
7. In a bowl, combine the soft-leaf salad greens, roasted vegetables, and red onion slices.
8. Add more olive oil if needed and toss well.
9. Garnish with fresh coriander leaves and serve immediately.

Nutritional Information (per serving):

- Calories: 220
- Protein: 8g
- Carbohydrates: 30g
- Dietary Fiber: 8g
- Fat: 9g
- Sodium: 300mg

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