Low Carb Roasted Vegetable Salad
This Keto & Low Carb Roasted Vegetable Salad is the Perfect Salad for Summer BBQ’s. It’s an Easy to Make Fresh Salad that combines perfectly Roasted Cauliflower and Roasted Bell Peppers with Cucumbers and Feta Cheese. It’s then tossed in a delicious balsamic dressing and fragrant fresh herbs. The yummy salad is a perfect side dish for whatever you’re Grilling!
How To Make a Low Carb Roasted Vegetable Salad
To make this Low Carb Roasted Vegetable Salad, you start by preheating your bbq or oven to 400 F. Next, chop the peppers and cauliflower into 1 inch pieces. Place the vegetables into a mixing bowl and drizzle with the olive oil. Season with salt and pepper, then mix until the vegetables are fully coated in the oil. Spread the veggies onto a cookie sheet or bbq safe roasting pan.
Put the pan onto the top rack of your bbq or into a preheated oven. Roast the vegetables for 7 – 8 minutes or just until tender. Remove from the heat and let cool completely. Dice up the cucumber and chop the fresh herbs. Add both to the mixing bowl with the cooled vegetables. Then cover with the balsamic dressing and feta cheese. Mix until the salad is fully coated in the dressing. Garnish with a piece of fresh parsley or basil.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.
On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Low Carb Roasted Vegetable Salad
This recipe for a Simple Summery Low Carb Roasted Vegetable Salad is made with only fresh ingredients and is naturally gluten free and keto! It’s an Easy To Make Family Friendly Recipe that’s sure to please. There are many other low carb vegetables that can be added to this salad. Some of the things that I like to add to the roasting pan are onion (purple or white), mushrooms, radishes, broccoli or Zucchini.
Looking for some more delicious Keto Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their absolute fav are these Keto Crab Rangoon Fat Bombs. Everyone love that they’re so easy and quick to make. Another one of their favourites, are these tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing guests or for spoiling someone special.
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Low Carb Roasted Vegetable Salad
“This Keto & Low Carb Roasted Vegetable Salad is the Perfect Salad for Summer BBQ’s. It’s an Easy to Make Fresh Salad that combines perfectly Roasted Cauliflower and Roasted Bell Peppers with Cucumbers and Feta Cheese. It’s then tossed in a delicious balsamic dressing and fragrant fresh herbs. The Yummy Salad is a perfect Side Dish for whatever your Grilling! “
Ingredients
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
1/2 of Head Cauliflower
3/4 Cup Diced Cucumber
1/2 Cup Feta (crumbled)
1 1/2 Tbsp Olive Oil
Salt and Pepper (to taste)
2 Tbsp Balsamic Salad Dressing
1/4 Cup Fresh Basil (chopped)
1/4 Cup Fresh Parley (chopped)
Directions
1. Preheat your bbq or oven to 400 F. (if your bbq doesn’t have a thermometer, preheat it on medium low heat for 4 – 5 minutes)
2. Chop the peppers and cauliflower into 1 inch pieces. Place the vegetables into a mixing bowl and drizzle with the olive oil. Season with salt and pepper, then mix until the vegetables are fully coated in the oil. Spread the veggies onto a cookie sheet or bbq safe roasting pan.
3. Place the pan onto the top rack of your bbq or into a preheated oven. Roast the vegetables for 7 – 8 minutes or just until tender. Remove from the heat and let cool completely. (Once the veggies have cooled enough… put them into the refrigerator)
4. Dice up the cucumber and chop the fresh herbs. Add both to the mixing bowl with the cooled vegetables. Then cover with the balsamic dressing and feta cheese. Mix until the salad is fully coated in the dressing. Store in the refrigerator until ready to serve. Garnish with a piece of fresh parsley or basil.
This recipe for Low Carb Roasted Vegetable Salad makes 8 servings.
Recipe Notes:
– If your bbq doesn’t have a top rack… the vegetables can roasted in a tin foil sac or in a roasting pan directly on the grill. Just be sure to flip or stir it a few times throughout cooking.
– If you don’t have a bbq… the vegetables can be roasted in the oven on 400 F. for 8 – 10 minutes. They can also be made in a well oiled frying pan over medium heat, fried just until tender.
– A homemade balsamic salad dressing can be made by using 1 part balsamic vinegar and 1 part olive oil.
– An average bell pepper is 175 g or 6 oz.
NUTRITIONAL INFO
Low Carb Roasted Vegetable Salad = 8 Servings
1 Serving = 1/8 of the recipe
66 Calories | 5 g Fat | 3.8 g Carbs | 1.3 g Fibre | 2.1 g Protein
0.8 g Net Carb per 1/8 of Salad
Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Other Keto Friendly/Low Carb Recipes:
If you love this Recipe for Keto & Low Carb Roasted Vegetable Salad, check out some of my other Keto Friendly Recipes Here:
- Keto Chicken Quesadilla
- Fathead Sausage Rolls
- Cheesy Keto Tuna Melts
- Low Carb Sour Cream and Chive Crackers
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Low Carb Roasted Vegetable Salad
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Bell Pepper
- ½ of Head Cauliflower
- ¾ Cup Diced Cucumber
- ½ Cup Feta (crumbled)
- 1½ Tbsp Olive Oil
- Salt and Pepper (to taste)
- 2 Tbsp Balsamic Salad Dressing
- ¼ Cup Fresh Basil (chopped)
- ¼ Cup Fresh Parley (chopped)
- Preheat your bbq or oven to 400 F. (if your bbq doesn't have a thermometer, just preheat it on medium low heat for 4 - 5 minutes)
- Chop the peppers and cauliflower into 1 inch pieces. Place the vegetables into a mixing bowl and drizzle with the olive oil. Season with salt and pepper, then mix until the vegetables are fully coated in the oil. Spread the veggies onto a cookie sheet or bbq safe roasting pan.
- Place the pan onto the top rack of your bbq or into a preheated oven. Roast the vegetables for 7 - 8 minutes or just until tender. Remove from the heat and let cool completely. (Once the veggies have cooled enough... put them into the refrigerator)
- Dice up the cucumber and chop the fresh herbs. Add both to the mixing bowl with the cooled vegetables. Then cover with the balsamic dressing and feta cheese. Mix until the salad is fully coated in the dressing. Garnish with a piece of fresh parsley or basil.
Lola Osinkolu | Chef Lola's Kitchen
Saving it for next summers!