Roast vegetable salad

Roast vegetable salad
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make and 35-40 minutes to roast

This healthy vegetarian salad recipe is substantial enough to eat as a main course.

Nutrition: per serving

Calories
284kcals
Fat
14.1g (2.1g saturated)
Protein
6.3g
Carbohydrates
35.8g (14.5g sugar)
Salt
0.1g
Calories
284kcals
Fat
14.1g (2.1g saturated)
Protein
6.3g
Carbohydrates
35.8g (14.5g sugar)
Salt
0.1g

Ingredients

  • 1 medium butternut squash, peeled, deseeded and cut into chunks
  • 2 red peppers, deseeded and cut into large chunks
  • 350g small new potatoes, cut into wedges
  • 3½ tbsp olive oil
  • Leaves from 2 fresh rosemary sprigs, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 1 tbsp reduced-salt soy sauce
  • 150g bag mixed salad leaves

Method

  1. Preheat the oven to 190C/ fan170C/gas 5. Arrange the butternut squash, peppers and potato pieces in a roasting tin and drizzle with 3 tablespoons of the olive oil. Scatter with the rosemary leaves and garlic. Season and toss together. Roast in the oven for 35-40 minutes, turning halfway, until tender.
  2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. When hot, add the pumpkin and sesame seeds and cook, stirring constantly, for 30 seconds, until golden – they might start to pop! Remove from the heat, cool slightly, then stir in the soy sauce.
  3. Divide the salad leaves between 4 serving plates. Arrange the roasted vegetables on top, drizzling over any pan juices, then spoon over the toasted seeds to serve.

delicious. tips

  1. Ring the changes with this vegetarian dish by serving it with haloumi. Simply flour and pan-fry slices of haloumi until hot and golden. Squeeze over some lemon juice to serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Soup recipes

Brazilian black bean soup with raw corn salsa

”Black beans, a core ingredient in Brazilian cooking, have a wonderful colour and such a...

Save recipe icon Save recipe icon Save recipe

Squash recipes

Vegan chilli with rice

Make this comforting vegetarian chilli, serve half now and freeze the rest for later. You...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Chilli tofu veg ‘noodles’

Our carb-light take on noodles is an easy weeknight win, and a great option for...

Save recipe icon Save recipe icon Save recipe

Easy vegan recipes

Nut roast balls, onion gravy and greens

Clodagh McKenna’s nut roast balls with rich onion gravy and greens makes a fantastic vegan...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.