Warm roasted vegetable salad

Warm roasted vegetable salad

ServesServes 4
Preparation time Preparation time 10 mins
Cooking timeCooking time 40 mins


300g butternut pumpkin, peeled and chopped into 2cm cubes
2 potatoes, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100g flat mushrooms, quartered
Olive or canola oil spray
1 bunch English spinach leaves, washed and drained
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon honey
1 tablespoon fresh basil, chopped


  1. Preheat oven to 220°C
  2. Line a large baking tray with baking paper
  3. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes
  4. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray
  5. Lightly spray with oil
  6. Bake for 30-40 minutes, turning after 15 minutes
  7. Mix dressing ingredients in a small bowl
  8. When vegetables are cooked, pour over dressing
  9. Line serving dish with spinach leaves and pile roast vegetables on top
  10. Serve immediately
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