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Roasted Vegetable Salad With Capers and Walnuts

Roasted Vegetable Salad With Capers and Walnuts

Like Brussels sprouts? You'll love them in this simple salad, where they pair perfectly with roasted potatoes, walnuts, and capers. And what's more, this dish is perfect for your next potluck!
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Ingredients

Directions

Yield:
6 to 8 servings

Serving size:
1/6 of total recipe

1. Preheat oven to 400°F.

2. Slash bottoms of Brussels sprouts; place in shallow roasting pan. Add potatoes; sprinkle with salt, black pepper, and rosemary. Drizzle with 3 tablespoons oil; toss to coat. Roast 20 minutes. Stir in bell pepper; roast 15 minutes, or until tender. Transfer to large bowl; stir in walnuts and capers.

3. Whisk remaining 2 tablespoons oil and vinegar in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.

Potluck tip: To bring Roasted Vegetable Salad as a potluck dish, prepare in advance. Cover and refrigerate up to one day. Serve at room temperature at your host’s home.

Nutrition Information:

Calories: 239 calories, Carbohydrates: 24 g, Protein: 5 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 208 mg, Fiber: 5 g

Exchanges per serving: 1 Bread/Starch, 2 1/2 Fat, 2 Vegetable.

Copyright Diabetic Cooking.

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