Winter Salad for Teens
Transform leftover roasted seasonal veggies into a winter salad that's perfect for a teen's packed lunch for school.
Print
Pin
Ingredients
- 2 cups mixed greens
- 1 cup leftover roasted veggies
- 2 tablespoons pomegranate seeds
- 2 tablespoons vinaigrette, your favorite
- 1 tablespoon chopped pecans, optional
Instructions
- Make a base inside a container with mixed greens.
- Top with roasted veggies and sprinkle on pomegranate seeds and pecans.
- Fill a small lidded container with the dressing and wait to drizzle over the salad until just before eating.
PACK FOR SCHOOL
- Refrigerate the salad or pack it with an ice pack inside a lunch bag.
Notes
Nutrition information is calculated without the dressing.
Nutrition
Serving: 1salad | Calories: 221kcal | Carbohydrates: 36g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 95mg | Potassium: 698mg | Fiber: 6g | Sugar: 10g | Vitamin A: 19783IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg
