Roast Vegetable Salad


This is a winner all year round! But especially in those cooler months where you feel like something a bit more hearty, but not super heavy!


It is packed full of nutrition and honestly I could have it for breakfast, lunch or tea. It is one of my favorite all-rounder dishes.

Even better when you can get most of the ingredients from your very own vegetable garden! You can mix it up throughout the year to go with the seasonal change. For example, adding yams in Winter and more green’s in summer – such as spinach with watercress.

You will need:

A selection of your favorite vegetables. I have used…

  • A handful of gourmet potatoes
  • Pumpkin
  • Beetroot
  • Carrot
  • Sweet Potato
  • Onion
  • Pumpkin seeds
  • Walnuts
  • Baby spinach leaves
  • Mixed herbs or your choice of seasoning
  • Feta


What to do:

Preheat the oven to 180 degrees. Wash and chop up all your vegetables – you can make as much or little as you like!

Line the roasting dish with baking paper and drizzle or spray a little oil on the vegetables (coconut oil works a treat!)

Sprinkle your choice of seasoning and toss so they are neatly covered

Pop it in the oven, and check on them in 20 mins to stir them around. The smaller the vegetables are the faster they will cook, I like mine quite chunky!

Cook for 25-35 mins, depending on size. You want them cooked but not too soft.

While the vegetables are in the oven you can chop up your feta cheese into small chunks, and make your dressing if you choose to have one. Personally I don’t like a lot of dressing on it, just a little bit of lemon juice which you can squeeze over the dish once you serve.

Once vegetables are done, take it out of the oven and leave it to cool for 5 mins. You can serve this dish hot or cold, but if you like it cold then leave vegetables to cool right down before dishing up. If you want it warm, then start to combine it all together in a serving dish.

Once you have decided if you would like it hot or cold, grab a couple of good handfuls of baby spinach leaves and place them as the first layer in your serving dish. Then place your mixed vegetables on and  continue to toss the spinach leaves with the vegetables.

Next, sprinkle your pumpkin seeds and walnuts. Add your feta, and toss again. To finish off, squeeze as much lemon as you would like. Yum!

This dish is a great way to get a whole lot of vegetables at once! You can get creative and work with seasonal veges as you wish, have it as a main meal or a side. You can keep left overs for lunch, and don’t forget that it’s a great healthy party dish for those summer BBQ’s.

What are some of the goodies in this dish?

Along with a huge amount of vitamins and minerals, the stand outs for me are…

  • Vitamin C, E, B6
  • Potassium
  • Iron
  • Foltae
  • Zinc
  • Magnesium
  • Protein
  • Omega 3’s fats
  • Calcium

Just to name a few along with a good source of fiber and carbohydrates.



Hayley x