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Spiced Roast Vegetable Salad

Spiced Roast Vegetable Salad

Preparation 15 mins
Cook 40 mins
Serves  4


  • 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


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


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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