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Roast Vegetable Salad
  • 300g butternut pumpkin, peeled and chopped into 2cm cubes
  • 2 medium potatoes, peeled and chopped into 2cm cubes
  • 1 red capsicum, seeded and cut into large pieces
  • 1 medium onion, chopped into eighths
  • 100g flat mushrooms, quartered
  • Olive or canola oil spray
  • 1 bunch English spinach leaves, washed and drained

Dressing

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh basil, chopped

 

  1. Preheat oven to 220˚C. Line a large baking tray with baking paper.
  2. Place pumpkin and potato in a microwave dish with a little water, cover and cook in microwave on HIGH (100%) for 4 minutes.
  3. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray.
  4. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes.
  5. Mix dressing ingredients in a small bowl.
  6. When vegetables are cooked, pour over dressing.
  7. Line serving dish with spinach leaves and pile roast vegetables on top.
  8. Serve immediately.

Alternatives

  • Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Small bowl
  • Baking tray and baking paper
  • Microwave suitable dish with lid

Nutrition Information


392g Quantity per serving Quantity per 100g
Energy 780kJ 200kJ
Protein 7.7g 2.0g
Fat, total 3.4g 0.9g
— Saturated 0.3g 0.1g
Carbohydrate 26.6g 6.8g
— Sugars 16.2g 4.2g
Fibre 8.3g 2.2g
Sodium 31.6mg 8.1mg