Roasted Vegetables Salad Keto Friendly | Keto Vale

Roasted Vegetables Salad

If you have a busy schedule and don’t want to spend all your free time on cooking then this is for you. Roasted vegetables salad! Easy to make, not messy and could be served in a few ways or saved for later use. You can serve this salad with baked salmon or any type of meat you like.

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Roasted Vegetables Salad
Roasted Vegetables Salad
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish, Side Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 300 g zucchini
  • 200 g green pepper
  • 200 g cherry tomatoes
  • 100 g chopped spinach
  • 100 g chopped arugula
  • 100 g onion optional, could be substituted with asparagus
  • 10 basil leaves fresh, optional
  • 10 cloves garlic
  • 3 tbsp extra virgin olive oil
  • Salt and Pepper to taste
Course Main Dish, Side Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 300 g zucchini
  • 200 g green pepper
  • 200 g cherry tomatoes
  • 100 g chopped spinach
  • 100 g chopped arugula
  • 100 g onion optional, could be substituted with asparagus
  • 10 basil leaves fresh, optional
  • 10 cloves garlic
  • 3 tbsp extra virgin olive oil
  • Salt and Pepper to taste
Roasted Vegetables Salad
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut all veggies, put it all on a tray, season it with salt/pepper, sprinkle with olive oil.
    chop the veggies
  2. Wrap garlic in foil
  3. Preheat oven to 400F and put you veggies and garlic to roast for about 20 -25 min
  4. Meanwhile chop all greens.
  5. Once veggies are ready let it cool completely.
    cooked veggies
  6. Squeeze roasted garlic out of its shell, run it through the garlic press for a finer texture.
    roasted garlic
  7. Mix the galic with roasted vegetables, the greens and olive oil.
    mixing veggies
  8. Enjoy!
    Roasted Vegetables Salad
  9. This salad can be served as a side dish or with your choice of fish or meat
    Roasted Veggies recipe
Recipe Notes

Macros (per serving): Calories: 144kcal – Fat: 11.1g – Net carbs: 7.7g (total carbs: 11.1g, fiber: 3.4g) – Protein: 3.6g

Here are some tips when making this dish:
  • mixing hot vegetables with greens would make greens to wilt. Not something you want to end up with
  • while roasting tomatoes release some juice so mixed with olive oil you get ready dressing, no need to add anything else (in my humble opinion)
  • mix veggies and greens before immediate consumption,  veggies juice would make greens soggy if stay too long
  • you can also roast eggplant, jalapeño, asparagus, mushrooms.
Serving options:  it could be served with strips of bacon on a side or fish filet (I go with salmon ). It could be a great topping for burger patty. It could also be mixed with zucchini noodles. Roasted vegetables could be stored in the fridge and added to your dishes at any time.

KetoVale.com Team
 

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