Recipe: Fattoun’s Roasted Garden Salad

Ingredients

For the Roasted Vegetables:

  • 1 cup Asparagus, trimmed and cut into 2-inch pieces
  • 1 cup Broccoli florets
  • 1 cup Brussels sprouts, halved
  • 2 tbsp Olive oil
  • 1 tsp Garlic powder

  • Salt and black pepper, to taste

For the Grilled Vegetables:

  • 1 Red bell pepper, sliced
  • 1 Small red onion, sliced

  • Optional: light brush of olive oil or spray for grilling

Toppings:

  • 4 tbsp Crumbled feta cheese

  • 4 tbsp Roasted almonds or pine nuts

Dressing:

  • 2 tbsp Balsamic glaze

  • 2 tbsp Regular balsamic vinnaigrette

Directions:

1. Preheat oven to 400°F

2. In a bowl, toss asparagus, broccoli, and Brussels sprouts with olive oil, garlic powder, salt, and pepper.

3. Spread the veggies on a baking sheet in a single layer and roast for 20–25 minutes until caramelized and tender.

4. Meanwhile, grill the sliced red pepper and red onion on a stovetop grill pan or outdoor grill until lightly charred and softened (about 5–7 minutes).

5. In a large mixing bowl, combine the roasted and grilled vegetables.

6. Top with feta cheese and roasted almonds or pine nuts.

7. Drizzle with both the balsamic glaze and vinegar. Toss gently before serving.

Fattoun's Roasted Garden Salad Recipe at NutriaMed

Per Serving (~1.5-2 cups): Calories: ~235kcal, Total Fat: 17g, Protein: 6g, Carbohydrates: 16g, Fiber: 5g, Sodium: 260mg – A flavorful, nutrient-rich side or light main full of antioxidants and healthy fats.