Roasted root vegetable salad

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Roasted root vegetable salad
Roasted root vegetable salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Lots of us tend to forget about salads in the winter, but were missing a trick. A little imagination mixed with bountiful seasonal vegetables and you can have a tasty and super healthy warm salad. Roasting vegetables makes such a difference; as they take on a sweeter, caramelised taste. The tang of the raw apple in this recipe adds some cool crunch against the warm sweet vegetables and makes a perfect starter or a light lunch.


  • 2 carrots, sliced and quartered
  • 2 courgettes, sliced and quartered
  • 3 red onions, quartered
  • 2tbsp olive oil
  • Zest and juice of 1 lemon
  • Salt and freshly cracked black pepper
  • 2 apples
  • 1 bag of rocket
  • Balsamic dressing for garnishing

Crumble some goats cheese over the top for an extra layer of flavour.


  1. In a large roasting tin, tumble in the chopped carrots, courgettes and onions. Drizzle them in the oil and sprinkle over the lemon zest and season with salt and pepper. Bake in a preheated oven 220C/420F/Gas Mark 7 for 20mins, tossing after 10mins.
  2. Meanwhile core and dice the apples and squeeze the lemon juice over them to prevent from browning. Empty the rocket into a large serving bowls and add the apple pieces, before mixing through the roasted vegetables.
  3. Before serving, drizzle a balsamic dressing over the salad and let everyone help themselves. Best served with warm pitta breads to fill.

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