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Roasted vegetable salad

 Ready in: 55 minutes  4 portions


  • 400g cauliflower, cut into florets
  • 1 red capsicum, thickly sliced
  • 400g kent pumpkin peeled, cut into thin wedges
  • 1 tablespoon extra virgin olive oil
  • 250g packet cooked whole baby beetroot, quartered 
  • 60g baby spinach
  • 1/4 cup walnuts, toasted, chopped
  • 2 tablespoons dried cranberries
  • 2 teaspoons orange zest
  • 1/4 cup fresh mint leaves

Orange tahini and mint dressing

  • 1/4 cup tahini
  • 1 1/2 teaspoons orange rind, finely grated
  • 2 tablespoons orange juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh mint, finely chopped


Step 1
Preheat oven to 220C/200C fan-forced.
Line a large baking tray with baking paper.
Step 2
Place cauliflower, capsicum and pumpkin in a bowl.
Drizzle with oil.
Season well with salt and pepper.
Toss to combine.
Transfer to prepared tray, spreading vegetables to form a single layer.
Step 3
Roast for 20 minutes or until vegetables are browned and tender.
Cool for 10 minutes.
Step 4
Meanwhile make the Orange, Tahini and Mint dressing.
Place tahini, orange rind and juice, vinegar, cumin and mint in a jug.
Season with salt and pepper.
Stir to combine.
Set aside.
Step 5
Transfer vegetables to a bowl.
Add beetroot, spinach, walnuts and cranberries.
Drizzle salad with dressing and sprinkle with orange zest and mint leaves.

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