Roasted vegetable salad

Recipes / Salads

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

Recipe «Roasted vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.