5+ A Day

Roast Vegetable Salad

Roast Vegetable Salad

Roast Vegetable Salad

Serves: 4

Preparation: 15 minutes

Cooking: 35 minutes



Ingredients (diced into 2cm cubes)
2 medium potatoes
1 kūmara
2 carrots
1 red and/or green pepper
1 red onion
8 cloves garlic
½ cup feta or other cheese
2 tablespoons pine nuts (toasted)
1 teaspoon rosemary and/or thyme
1 cup spinach leaves
1 tablespoon olive oil

Options: Other vegetables that work well: yams, parsnips, beetroot, pumpkin, courgettes, eggplant


Dressing ingredients

6 tablespoons of olive oil
2 tablespoons of balsamic vinegar
¼ teaspoon crushed garlic
½ teaspoon dijon mustard
Cracked black pepper



Preheat oven to 220°C

Combine dressing ingredients in a small jar

Prepare vegetables. Leave garlic whole and cut larger vegetables into 2cm square cubes. Toss vegetables in oil

Spread one layer of the root vegetables out onto roasting tray. Sprinkle with herbs. Try not to crowd the vegetables

Place root vegetables in oven and roast for 10 minutes shaking the tray from time to time. Add the softer vegetables and cook for another 10-15 minutes. The cooking time will vary depending on your choice of vegetables

Place the roasted vegetables on a platter and mix through the spinach leaves

Drizzle with the salad dressing and top with nuts and feta cheese

Serve on a platter hot or cold