Delicious Roasted Vegetable Salad That Will Wow Your Guests
fromsophiarecipe.comwww.sophiarecipe.com/roasted-vegetable-salad
This Roasted Vegetable Salad is a vibrant and healthy dish, packed with sweet roasted veggies and a creamy dressing, perfect for any gathering.
Ingredients
Instructions
Roasting and Preparation
Preheat your oven to 220°C (fan bake).
Toss the pumpkin, kumara, and carrots together with olive oil and a pinch of salt. Spread them out on a baking tray and roast for about 30 minutes, until they’re tender and slightly golden.
Add the red onion and capsicum to a separate tray. Roast alongside the root veggies for an extra 10 minutes.
Toast the pumpkin seeds in a dry pan over medium heat for about 5 minutes until lightly browned.
Combining and Serving
Whisk together the basil pesto, yogurt, and cold water in a bowl until smooth.
Combine the roasted vegetables with fresh baby spinach in a large bowl. Drizzle half of the dressing over top and gently toss until beautifully mixed.
Top with toasted pumpkin seeds, crumbled feta, and any remaining dressing before serving.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 350 kcal
- Carbohydrate Content
- 38 g
- Protein Content
- 10 g
- Fat Content
- 20 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 20 mg
- Sodium Content
- 400 mg
- Fiber Content
- 7 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 14 g
