Warm roasted vegetable salad

Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 533.34kj
  • Protein: 6.09g
  • Fat: 2.11g
  • Saturated fat: 0.26g
  • Carbohydrate: 18.34g
  • Sugars: 11.16g
  • Fibre: 5.97g
  • Sodium: 31.60mg
50 mins
4 people


300g butternut pumpkin, peeled and chopped into 2cm cubes
2 potatoes, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100g flat mushrooms, quartered
Olive or canola oil spray
1 bunch English spinach leaves, washed and drained


1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon honey
1 tablespoon fresh basil, chopped


Preheat oven to 220°C. Line a large baking tray with baking paper. 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. 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. Mix dressing ingredients in a small bowl. When vegetables are cooked, pour over dressing. Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.

Hot Tip! Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.

Serving suggestion

Serve with roast meat.

Leave a Reply