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plate of roasted vegetable salad

Roasted vegetable salad

  • Author: Jen Mellor
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 Portions 1x
  • Category: Main Meal
  • Method: Oven
  • Cuisine: Italian
  • Diet: Low Calorie


A delicious roasted vegetable salad perfect for all the family



1 sweet potato (peeled and chopped)

4 tbsp olive oil

1 tsp lemon zest

1/2 tsp salt

1/2 tsp pepper

8 oz Brussels sprouts (trimmed and halved)

4 tbsp parmesan cheese (shredded)

2 spring onions (chopped)

10 oz cauliflower florets

2 tbsp white wine vinegar

5 oz baby spinach and rocket


•Preheat the oven to 230°C/450°F/ Gas 8 with a rimmed baking sheet inside

•In a medium bowl, combine the sweet potato, 2 tbsp olive oil, lemon zest, 1/4 tsp salt, pepper, Brussels sprouts, 2 tbsp parmesan cheese, spring onion, and cauliflower and toss to coat

•Spread the vegetable mixture out on the preheated baking sheet and bake for 15-20 minutes, until the vegetables start to brown

•Meanwhile, in a large bowl, whisk the remaining 2 tbsp olive oil, 1/4 tsp salt, and white wine vinegar

•Add the spinach and rocket and toss to coat

•Divide the spinach and rocket among 4 serving plates

•Top with the roasted vegetables and sprinkle with the remaining 2 tbsp parmesan cheese

Keywords: roasted vegetable, salad recipe,

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