Roast Vegetable Salad

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.

Serves: Two

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.

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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