Salad with roasted vegetables - recipe | FoodPal

Ingredients

• ½ (30 g) Carrots, carrots (fresh)
• ½ (75 g) Bell pepper (red, fresh)
• 1 Teaspoon Olive oil
• 30 g Arugula (fresh)
• 75 g Pumpkin (fresh)
• ¼ (25 g) Onion (fresh)
• ½ Teaspoon Aceto balsamic vinegar
• ⅒ (0,25 g) Garlic (fresh)
• 1 Pinch(s) Salt, table salt, sea salt
• 1 Pinch(s) Pepper (black)
• 1 Teaspoon Parsley (fresh)
• 1 Teaspoon Basil (fresh or dried)
• 1 Tablespoon Thyme (fresh)
• 1 Tablespoon Sunflower seeds
• 20 g Cashews, cashew nuts
• ¼ (52,5 g) Zucchini (fresh)
• 1 Teaspoon Tomatoes (dried, in oil, canned)