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Warm Roasted Vegetable Salad

June 7, 2018

 

 

 

Warm Roasted Vegetable Salad

 

Ingredients

 

  • 1/2 butternut pumpkin

  • 8 yams

  • 2 medium carrots

  • 2 medium parsnips

  • 1 red onion

  • 1/4 cauliflower

  • 8 brussel sprouts

  • double handful of salad greens such as baby kale, rocket, beet leaves or spinach

  • 100g goat feta

  • 4 tablespoons olive oil

  • salt and pepper

  • zest of one orange

  • 1 tablespoon balsamic vinegar

Method

 

  • Preheat the oven to 190ºC.

  • Chop all the vegetable up into bite sized pieces.

  • Place the root vegetables, pumpkin, yams and onion on one roasting tray and the cauliflower and brussel sprouts on another.

  • Drizzle both generously with olive oil and season with salt and pepper.

  • Place the root vegetable mix in the oven first and roast for 25 minutes.

  • Then add the brussel sprouts and cauliflower. Roast for a further 15 minutes.

  • Arrange the salad greens on a serving platter.

  • Once cooled a little add the roasted vegetables.

  • Sprinkle with crumbled feta and orange zest.

  • Finally drizzle with a little more olive oil, balsamic vinegar.

 

 

 

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