On top of those healthy fats, I always make sure to include lots of low carb veggies in my menus. Salads make an easy side, but they don’t always have to be made with leafy greens.

This roasted vegetable salad is easy to make and tastes delicious with any grilled or roasted main. Or just top it off with a few hard boiled eggs to make it a meal salad!

Ingredients

2 bell peppers
1 bunch asparagus, trimmed
1 shallot
1/2 cauliflower
1/4 cup pepitas
2 Tbsp extra virgin olive oil
Salt and pepper, to taste

Dressing
1 Tbsp extra virgin olive oil
1 Tbsp tahini
1/2 lemon, juiced
Salt and pepper, to taste

Yields: 6 servings
Per serving*:
Calories: 147
Net carbs: 6
Protein (grams): 5
Fat (grams): 11

Prep time: 8 min
Cook time: 30 min
Total time: 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

Rinse and coarsely chop all the vegetables.

In a large bowl, combine the chopped vegetables, pepitas and olive oil, then season to taste with salt and pepper.

Toss well, then spread out evenly on a parchment lined baking sheet, and bake for 25-30 min.

Once roasted, remove the vegetables from the oven and allow to cool 10-12 min.

While the vegetables cool, whisk together the ingredients for the dressing and set aside.

Transfer the roasted vegetables to a large bowl, drizzle with the dressing, and toss well.

Serve as-is as a side to the main of your choice, or refrigerate for later use.

This roasted vegetable salad pairs very well with grilled and roasted meats.