Healthy Warm Roasted Vegetable Salad Recipe
Ingredients
- 300 g butternut pumpkin, peeled and chopped into 2cm cubes
- 2 potatoes, peeled and chopped into 2cm cubes
- 1 capsicum, seeded and cut into 2-3cm pieces
- 1 onion, chopped into eighths
- 100 g flat mushrooms, quartered
- olive or canola oil spray
- 1 bunch English spinach leaves, washed
- 1 tbs balsamic vinegar
- 1 tsp olive oil
- 1 tbs honey
- 1 tbs basil leaves, chopped
Method
- Preheat oven to 220°C. Line a large baking tray with baking paper.
- 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.
- Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes.
- Mix vinegar, olive oil, honey and basil in a small bowl to make the dressing.
- When vegetables are cooked, pour over dressing.
- Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Variation: Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.
Serving Suggestion: Serve with roast meat.
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 604 kJ | 227 kJ |
| 144 Cal | 54 Cal | |
| Protein | 6.8 g | 2.5 g |
| Fat, total | 1.8 g | 0.7 g |
| — saturated | 0.3 g | 0.1 g |
| Carbohydrate | 22.4 g | 8.4 g |
| — sugars | 11.5 g | 4.3 g |
| Sodium | 38 mg | 14.3 mg |
| Fibre | 5.6 g | 2.1 g |
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Comments (1)
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1 tablespoon of honey seems a lot? I used 1 teaspoon and it was ok
majella O'Connor
Posted on: 26 Jul 19
