Warm Roasted Vegetable Salad


  • 300 g butternut pumpkin, peeled and chopped into 2cm cubes
  • 2 potatoes , peeled and chopped into 2cm cubes
  • 1 capsicum, seeded and cut into 2-3cm pieces
  • 1 onion, chopped into eighths
  • 100 g flat mushrooms, quartered
  • olive or canola oil spray
  • 1 bunch English spinach leaves, washed
  • 1 tbs balsamic vinegar
  • 1 tsp olive oil
  • 1 tbs honey
  • 1 tbs basil leaves, chopped


  1. Preheat oven to 220°C. Line a large baking tray with baking paper.
  2. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes.
  3. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes.
  4. Mix vinegar, olive oil, honey and basil in a small bowl to make the dressing.
  5. When vegetables are cooked, pour over dressing.
  6. Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.

Source: Livelighter

  • Date September 5, 2015
  • Tags Dinner, Recipe