Roasted Vegetable Salad gone Hazelnut Vinaigrette

Roasted Vegetable Salad afterward Hazelnut Vinaigrette subsequently Beets, Olive Oil, Asparagus, Arugula, Lettuce, Figs, Burrata Cheese, Salt, Pepper, Chopped Hazelnuts, Olive Oil, Vinaigrette, Lemon Juice, Chopped Hazelnuts, Shallots, Salt, Pepper

The ingredient of Roasted Vegetable Salad gone Hazelnut Vinaigrette

1. 2 pounds beets mixed, red and golden, scrubbed
2. olive oil
3. 2 bunches asparagus roasted
4. arugula
5. lettuce
6. 6 figs fresh, cut into quarters
7. 1 piece burrata cheese spacious
8. salt
9. pepper
10. chopped hazelnuts Extra, as garnish, optional
11. 3 tablespoons olive oil
12. 1 tablespoon vinaigrette sherry
13. 1 teaspoon lemon juice
14. 2/3 cup chopped hazelnuts
15. 1 teaspoon shallots minced
16. salt
17. pepper

The instruction how to make Roasted Vegetable Salad gone Hazelnut Vinaigrette

Nutritions of Roasted Vegetable Salad gone Hazelnut Vinaigrette

calories: 340 calories
carbohydrateContent: 48 grams
fatContent: 15 grams
fiberContent: 14 grams
proteinContent: 9 grams
saturatedFatContent: 2 grams
sodiumContent: 580 milligrams
sugarContent: 32 grams