Roast Vegetable Salad …with honey balsamic dressing

By February 14, 2014 No Comments

This is nice served with roast meat in summer as the fresh spinach makes it a little lighter. You can also add grilled asparagus, pine nuts and grilled haloumi…


Serves 6

1 kg butternut pumpkin (or sweet potato) cut into 2cm cubes
1 large red capsicum cut into 2cm pieces
1 red onion quartered
2 green zucchini cut into 2cm lengths
200 gm small button mushrooms halved
2 tbsp olive oil and salt and pepper
200 gm baby spinach


Preheat oven to 200*C

Line a large baking tray with baking paper (or spread it out over 2 trays)

Put olive oil in bowl and add seasoning

Roll all of the vegetables (except spinach) in the seasoned oil and then spread them on the baking tray.

Roast for approx 20 mins turning once.

Spread baby spinach leaves over platter, then top with roasted vegetables. Serve dressing in a jug for everyone to dress their own. That way any leftover salad can be heated the next day…


Honey and balsamic dressing 

¼ cup Honey
2 tbsp balsamic vinegar
1 tbsp olive oil


Warm all ingredients slightly to combine.