Roasted Vegetable Salad

Written by on in Autumn Recipes, Beetroot, Crispy, Recipes, Vegetarian Salad Recipies, Winter

Tuck into this beautifully crisp dish packed full of golden roasted veg with a sweet lift

Ingredients

  • 1 bag Florette Classic Crispy salad
  • 4 small carrots
  • 3 small parsnips
  • ½ butternut squash sliced
  • 3 Beetroots washed and sliced
  • ½ tsp Fennel seeds
  • ½ tsp Chilli seeds
  • ½ tsp Cumin seeds
  • 1 tbsp Olive oil
  • 1 tsp sea salt
  • 2 tbsp pumpkin seeds
  • Maple dressing
  • 1 tsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Pinch sea salt
  • Twist black pepper

Directions

  1. Add the veg to a large roasting pan and sprinkle with the spices, salt and olive oil. Toss to combine.
  2. Roast on a medium heat for 50-60 minutes until cooked through, and then remove from the oven.
  3. Add all the dressing ingredients to a jam far, seal the lid then shake to combine.
  4. To serve; divide the salad between 4 plates then top with the roast veg, crunchy seeds and maple dressing

Rating: 1 out of 5.