Roasted Vegetable Salad (From Clearing Out the Fridge)

Name: Roasted Vegetable Salad (From Clearing Out the Fridge)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Non-Vietnamese
Ingredients: 1 sweetcorn; 1 aubergine; 1 orange sweet potato; 1 purple sweet potato; 2 carrots; 0.5 kg baby potatoes; 1 jalapeno; 1 red pepper; 1 white onion; 1 purple onion; Olive oil; 1 teaspoon garlic granules; 1 teaspoon onion granules; 1 teaspoon paprika powder; Salt and pepper; 1 head lettuce; 1 pomegranate; 150 g feta cheese; 2 tablespoons pine nuts; 50 g walnuts; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon wholegrain mustard; 1 tablespoon honey; Salt and pepper

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This Roasted Vegetable Salad is the perfect way to use up leftover vegetables before your next food shop. Featuring colourful, caramelised veg, fresh greens, crunchy nuts, juicy pomegranate seeds and a simple homemade dressing, it’s a satisfying and healthy dish you’ll want to make again and again. Ideal for summer lunches, light dinners, or as a vibrant side.

50 min

cook 35 min

Non-Vietnamese

Ingredients

Instructions

Preheat the oven to 200°C (fan-assisted) Cut all vegetables into similar-sized pieces for even roasting. Spread them out evenly on two lined baking trays.
Season the vegetables generously with garlic granules, onion granules, paprika powder, salt, pepper and olive oil. Use your hands to rub everything in well. Roast in the oven for 30 minutes until golden and tender.
Whisk together olive oil, balsamic vinegar, wholegrain mustard, honey, salt and pepper.
After 30 minutes, remove the trays from the oven. Sprinkle over the feta, pine nuts and walnuts. Return to the oven for another 5 minutes.
In a large bowl, add the chopped lettuce. Pile in the roasted vegetables (cheese and nuts included). Scatter over the pomegranate seeds. Drizzle the dressing all over and toss gently to combine. Serve warm or at room temperature.

Nutrition

Calories: 489.95 calories
Carbohydrate Content: 56.87 grams
Cholesterol Content: 22.25 milligrams
Fat Content: 26.99 grams
Fiber Content: 11.6 grams
Protein Content: 11.49 grams
Saturated Fat Content: 6 grams
Serving Size
Sodium Content: 1060.57 milligrams
Sugar Content: 21.22 grams
Trans Fat Content