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Honey Roasted Root Vegetable Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

17.9g

Energy (kJ)

2328kJ

Energy (kcal)

557kcal

Carbohydrate incl. fibre (g)

57.4g

Carbohydrate excl. fibre (g)

48.0g

Sugar (g)

28.4g

Fibre (g)

9.4g

Fat (g)

30.0g

Saturated fat (g)

16.1g

Unsaturated fat (g)

11.9g

Monounsaturated fat (g)

9.0g

Polyunsaturated fat (g)

2.9g

Trans fat (g)

0.0g

Cholesterol (mg)

89mg

Sodium (mg)

1625mg

Salt (g)

4.06g

Vitamin A (IU)

19402IU

Vitamin C (mg)

25.7mg

Calcium (mg)

584mg

Iron (mg)

2.02mg

Potassium (mg)

922mg

Total

71.5g

9311kJ

2227kcal

229.6g

192.0g

113.8g

37.5g

119.8g

64.2g

47.8g

36.2g

11.6g

0.1g

356mg

6501mg

16.26g

77610IU

102.8mg

2334mg

8.06mg

3690mg

  • 1 red onion peeled and quartered
  • 2 large sweet potatoes peeled and cut into chunks
  • 2 large parsnips peeled and sliced
  • 4 medium carrots peeled and sliced
  • 1 Knorr vegetable stock pot
  • 60 ml honey
  • 30 ml sunflower oil
  • Robertsons Freshly Ground Black Pepper
  • 30 g rocket leaves washed
  • 2 rounds feta cheese crumbled