Warm roasted vegetable salad

10 minutes preparation + 40 minutes cookingan image of the finished recipe warm roasted vegetable salad

15 serves of vegies in this recipe


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


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


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

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

Serving suggestion

Serve with roast meat.

Serves in this recipe:    
Serve size: 296g    
  Quantity per serving Quantity per 100g
Energy 533.34kj 180.1kj
Protein 6.09g 2.06g
Fat 2.11g 0.71g
- saturated 0.26g 0.09g
Carbohydrate 18.34g 6.19g
- sugars 11.16g 3.77g
Fibre 5.97 2.02g
Sodium 31.60mg 10.67mg