Home Recipes Roasted Vegetable Salad Recipe

Roasted Vegetable Salad Recipe

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SERVES 4 (AS A SIDE)

PREP 15 MINUTES (PLUS COOLING)

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COOK 20 MINUTES

400g cauliflower, cut into florets
1 red capsicum, thickly sliced
400g kent pumpkin, peeled,
cut into thin wedges
1 tablespoon extra virgin olive oil
250 packet cooked whole baby beetroot,
quartered (see Amira’s tip)
60g baby spinach
¼ cup chopped walnuts, toasted
2 tablespoons dried cranberries
1 quantity Orange, Tahini and Mint
dressing (see recipe, right)
2 teaspoons orange zest
¼ cup fresh mint leaves

1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper (see Amira’s tip).

2 Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine. Transfer to prepared tray, spreading vegetables to form a single layer.

3 Roast for 20 minutes or until vegetables are browned and tender. Cool for  10 minutes.

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4 Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves. Serve.

NUTRITION:  (per serve) 1326kJ; 20.3g fat;  2.2g sat fat; 9.8g protein; 21.8g carbs;  8.1g fibre; 0mg chol; 190mg sodium.

Orange, Tahini and Mint Dressing Makes

MAKES 2⁄3 CUP

PREP 10 MINUTES

¼ cup tahini
1½ teaspoons finely grated orange rind
2 tablespoons orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 tablespoon finely chopped fresh mint

1 Place tahini, orange rind and juice, vinegar, cumin and mint in a jug. Season with salt and pepper. Stir to combine

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