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Blackberry Pecan Roast Veggie Power Salad

This roast veggie power salad recipe is a perfect vegetarian meal on its’ own! It’s packed with roasted cauliflower and sweet potatoes combined with smooth navy beans, watercress, sweet blackberries and pears, crunchy pecans, all tossed in a sweet basil balsamic vinaigrette! It’s the perfect salad!

Course Salad
Cuisine American
Keyword healthy power salad recipe, roast veggie salad, roast veggies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 167 kcal
Author Mahy

Ingredients

  • 1 1/2 cup of cauliflower florets (about 1/2 inch size)
  • 1 cup of sweet potato cubes cut up into 1/2 inch cubes
  • 1/4 teaspoon each of salt , pepper and turmeric
  • 1 tablespoon of olive oil
  • 1/2 a large pear cut up into cubes ( or 1 small pear)
  • 1/2 cup of whole blackberries
  • 1/4 cup of chopped pecans
  • 1/2 cup of navy beans
  • 3 cups of watercress
  • Basil balsamic vinaigrette (recipe below)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the cauliflower florets and sweet potato cubes with salt, pepper, turmeric and olive oil and layer them on a parchment lined being sheet in a single layer.
  3. Roast the veggies for 18 minutes until tender, but not mushy. Remove them from the oven and allow them to cool.
  4. In a large plate, layer the watercress at the bottom , then top with the roasted veggies, beans, blackberries, pecans and pears and drizzle the basil balsamic vinaigrette all over the salad. Toss lightly and serve.
Nutrition Facts
Blackberry Pecan Roast Veggie Power Salad
Amount Per Serving
Calories 167 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 186mg8%
Potassium 477mg14%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 6g7%
Protein 5g10%
Vitamin A 5578IU112%
Vitamin C 35mg42%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.