Roasted Veggie Cobb Salad
Roasted Veggie Cobb Salad is a flavorful salad full of roasted carrots, radishes, onions, mushrooms, bell peppers and topped with balsamic dressing.
Servings: 4
Calories: 254kcal
Ingredients
For the Veggies:
- 2 tablespoon olive oil
- 1 cup mushrooms
- 1 cup bell peppers sliced
- 1 cup radishes sliced
- 1 small onion quartered
- ½ cup asparagus chopped
- ½ cup baby carrots halved
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
For the Salad:
- 4 hard boiled eggs
- 4 slices bacon cooked
- 8 cups spring mix lettuce
- balsamic vinegar or vinaigrette
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with foil.
- In a large bowl toss together the mushrooms, bell peppers, radishes, onion, asparagus and carrots with the olive oil, Italian seasoning, salt and pepper.
- Spread the vegetables out in an even layer on the prepared baking sheet.
- Bake for 20 minutes or until lightly charred and fork tender.
- Assemble the salads by placing the lettuce into bowls. Divide all of the roasted veggies between the bowls. Add 1 hard boiled egg and 1 slice of bacon to each salad.
- Season to taste with salad dressing.
Nutrition
Calories: 254kcal | Carbohydrates: 21g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 805mg | Potassium: 1298mg | Fiber: 9g | Sugar: 8g | Vitamin A: 38824IU | Vitamin C: 97mg | Calcium: 238mg | Iron: 6mg
