If you need to add some more vegetables into your diet, then our recipe for Roast Vegetable Salad is a tasty way to enjoy a mixture of vegetables. It’s also a great way to use up vegetables that may be lingering in the fridge.
Time: 50 minutes
- 2 cups chopped pumpkin, sweet potato, red onion (or other vegetables of your choice)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- 1/4 teaspoon dried rosemary
- 4 handfuls spinach leaves
- 1/2 cup feta
Preheat oven to 200°C and line a baking pan with baking paper. In a bowl, combine oil, vinegar, brown sugar, rosemary, salt and pepper. Add vegetables to oil mixture and coat. Put vegetables onto the baking pan in a single layer. Roast for 40 minutes or until vegetables are cooked and slightly browned. Remove from the oven and allow to cool. Arrange spinach leaves and vegetables on a plate and add feta.