Roasted root vegetable salad Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • 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 220°C/420°F/Gas Mark 7 for 20mins, tossing after 10mins.

  • 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.

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

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