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Spiced Roast Vegetable Salad

Our Spiced Roast Vegetable Salad is the salad you've been looking for as the perfect healthy lunch. Prep ahead or pop in the oven between meetings, you'll be the envy of...

Preparation 15 mins
Cook 40 mins
Serves  4


Ingredients

  • 500g pumpkin, cubed
  • 500g potato, cubed
  • 2 cups broccoli, cut into small florists
  • 1 red capsicum, sliced into chunks
  • 1 small red onion, diced
  • 2 cloves garlic, crushed
  • 80g gem lettuce, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp curry powder
  • Salt

Dressing

  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 ½ tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp curry powder
  • Salt to taste

Method

Step 1
Preheat over to 220°C.

Step 2
In a bowl, place pumpkin, potato, garlic, onion, 2 tbsp oil, 1 tsp cumin and 1 tsp of curry powder and mix well.

Step 3
Place mixture on a roasting tray in a single layer and season with salt. Roast for 20 minutes.

Step 4
Turn over vegetables and add broccoli and capsicum, ensuring both are covered in spice/ oil mixture. Bake for a further 15-18 minutes or until vegetable are tendered. Set aside and let cool.

Step 5
Meanwhile, make the dressing. Mix honey, olive oil, apple cider vinegar, cumin, curry powder and salt into a large bowl. Set aside.

Step 6
Place lettuce and roast vegetables in the Zen Salad Bowl. Pour over dressing and toss gently.

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