Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Description

A delicious roasted vegetable salad perfect for all the family


Ingredients

Scale

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


Instructions

•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,

Recipe Card powered byTasty Recipes