Roasted vegetable salad

Cooking Salads Roasted vegetable salad

With a hint of sweetness, this creamy citrus dressing plays well with lots of salads, including this roasted vegetable one.

Lables: Heart friendly Vegan Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper (see Notes).
  2. Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine. Transfer to prepared tray, spreading vegetables to form a single layer.
  3. Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.
  4. Meanwhile make the Orange, Tahini and Mint dressing; Place tahini, orange rind and juice, vinegar, cumin and mint in a jug. Season with salt and pepper. Stir to combine. Set aside.
  5. Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves. Serve.

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400g cauliflower, cut into florets
1 red capsicum, thickly sliced
400g kent pumpkin, peeled, cut into thin wedges
1 tbsp extra virgin olive oil
250 packet cooked whole baby beetroot, quartered
60g baby spinach
1/4 cup walnuts, toasted, chopped
2 tbsp dried cranberries
2 tsp orange zest
1/4 cup fresh mint leaves
1/4 cup tahini
1 1/2 tsp orange rind, finely grated
2 tbsp orange juice
2 tbsp apple cider vinegar
1 tsp ground cumin
1 tbsp fresh mint, finely chopped

Adv

Autors
Preparation time
35
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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