Herby Roasted Farmers Market Salad LOW FODMAP

15 35 414
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Herby Roasted Farmers Market Salad LOW FODMAP
Health Highlights
The basil and mint in this recipe are pure freshness.

Ingredients


1/2 head(s) Cabbage, savoy (cored and sliced into wedges)
1 medium Red onion (sliced into wedges)
2 medium Zucchini (sliced into 2” pieces)
1 cup Beets, raw (sliced into small wedges)
3 tbsp Extra virgin olive oil
1 tsp Salt (sea; plus more to taste)
1 tsp Black pepper (ground)
1/4 tsp Paprika (smoked)
2 cup Pasta, gluten free, dry
1/2 cup Basil, fresh (lightly packed)
1/2 cup Mint, fresh (lightly packed)
1/4 cup Pistachio nuts (toasted; lightly chopped; hazelnuts, pine nuts or almonds are a good sub)
1 whole lemon(s) Lemon juice
1 whole lemon(s) Lemon peel (zest)
1 tbsp Nutritional yeast

Instructions


  1. Preheat the oven to 400F. Line two baking sheets with parchment paper (not necessary, but helps with easy clean up). Toss the cabbage and onion wedges together with 1 tbsp olive oil, ½ tsp sea salt and ½ tsp black pepper. Spread out onto one parchment lined baking sheet being careful that the veg isn’t overlapping -- for maximum caramelization factor. Toss the sliced squash and beets together with 1 tbsp olive oil, ½ tsp sea salt, ½ tsp black pepper and ¼ tsp smoked paprika. Spread out on your second parchment lined baking sheet.

  2. Set the cabbage / onion on the bottom rack and the squash / beets on the middle rack. Roast for 10 minutes then remove the cabbage / onion -- it should be just cooked through and blackening at the edges. If the cabbage still seems firm, roast for another 5 minutes.

  3. Roast the squash / beets for 5 minutes more, until fork tender, for a total of 15 minutes. Remove from the oven and let cool 5 minutes.

  4. While the veg is roasting, cook the pasta according to package instructions. Drain and toss with a drizzle of olive oil to prevent the noodles from sticking to one another.

  5. Combine all of the veg on one of the sheet pans, then toss in the pasta, basil, mint, chopped pistachios (or whatever nut you like), lemon juice and lemon zest and nutritional yeast. Drizzle 1 last tbsp of olive oil over it all. Give it a taste and adjust salt, pepper and lemon juice according to your liking.

  6. Serve warm. This pasta salad is extra fabulous with a little bit of smokey goat gouda or parmesan. Enjoy!


Nutrition Facts

Per Portion

Calories 414
Calories from fat 167
Calories from saturated fat 40
Total Fat 18.5 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 9.7 g
Cholesterol 4.5 mg
Sodium 737 mg
Potassium 1085 mg
Total Carbohydrate 56 g
Dietary Fiber 13.7 g
Sugars 23.1 g
Protein 13.0 g

Dietary servings

Per Portion


Fruit 0.2
Grain 1.5
Meat Alternative 0.3
Vegetables 5.8

Energy sources


Pygal47%467.3790563989348186.940037045260540%302.5006902558137236.1572531782026713%346.1351523518246114.0479487982801647%40%13%CarbohydratesFatProtein

Meal Type(s)





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