The Dodge Roasted Root Vegetable Salad

A hearty winter salad
Root Vegetable Salad
Life Cafe

Chef Ryan Dodge and the LifeCafe team of nutritionists took the hard work out of eating well by creating a menu that takes real, wholesome ingredients like this delicious roasted root vegetable salad.

Ready in
1 h 15 m
1
Servings
621
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 oz Cauliflower Rice, with olive oil and salt & pepper
  • 4 oz Garlic-Herbed Chicken, sliced
  • 1/3 Cup Broccoli Florets, raw
  • 1 oz Squash, roasted
  • 1 oz Zucchini, roasted
  • 1 oz Red Pepper, roasted
  • 1 oz Yellow Pepper, roasted
  • 1 oz Red Onions, roasted
  • 1 - 1 oz ladle Chicken Broth, for added moisture
  • 2 ea Grilled Artichoke, placed thoughtfully over top
  • 2 ea Yellow Tomato, placed thoughtfully over top
  • 1 oz Citrus Garlic Aioli, drizzled over top

Directions

Heat oven to 350ºF.

In a small bowl marinate the chicken breast in garlic, thyme and lemon for 30 minutes or overnight.

In a large oven-proof skillet roast the squash, zucchini, red pepper, yellow pepper, red onions in a little chicken broth for 45 minutes or until slightly browned. 

While the veggies are roasting heat a cast iron pan to medium heat and grill your chicken on both sides until it's cooked through. About 3 minutes per side.

Garnish with grilled or canned artichoke, yellow tomato and garlic aoili.

Enjoy!

 

Nutritional Facts

Total Fat
41g
63%
Sugar
6g
N/A
Saturated Fat
9g
43%
Cholesterol
97mg
32%
Protein
32g
63%
Carbs
38g
13%
Vitamin A
154µg
17%
Vitamin B12
0.4µg
5.9%
Vitamin B6
1mg
62%
Vitamin C
239mg
100%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
7%
Vitamin K
24µg
29%
Calcium
143mg
14%
Fiber
11g
44%
Folate (food)
257µg
N/A
Folate equivalent (total)
257µg
64%
Iron
5mg
30%
Magnesium
165mg
41%
Monounsaturated
13g
N/A
Niacin (B3)
16mg
78%
Phosphorus
480mg
69%
Polyunsaturated
17g
N/A
Potassium
2216mg
63%
Riboflavin (B2)
0.5mg
31.6%
Sodium
477mg
20%
Thiamin (B1)
0.5mg
31.1%
Trans
0.1g
N/A
Zinc
4mg
24%