A tasty sharing-salad made from roasted kumara, pumpkin, carrots, red onion and capsicum. Mixed together with baby spinach, toasted pumpkin seeds and feta then topped with a homemade basil pesto dressing!
My favourite dish to bring to a pot luck is a generous, hearty salad. I'm not talking about a few lettuce leaves and sliced tomatoes! This Roast Vegetable Salad has it all; it's beautiful, delicious and nutritious. An excellent addition to any shared meal or Christmas day celebration.
There are a wide range of excellent sharing salad on the website. Check out the extensive collection of Salads including both vegetarian and meat options.
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Ingredient notes:
- Root vegetables: Any combination of your favourite root vegetables will work in this salad. Parsnip, beetroot or potatoes would all be good substitutions.
- Spinach: I really like baby spinach for these salads. It is easy to prepare and eat. You could also chop up regular spinach.
- Pesto: Use your favourite store-bought variety or try you hand at my Homemade Cashew Pesto recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 220°C fan bake.
Place the pumpkin, kumara and carrot on a large baking tray. Coat with olive oil and salt. Bake for 30 minutes.
Place the red onion and capsicum on another tray. Coat with olive oil and salt.
After the root vegetables have roasted for 30 minutes, add the red onion and capsicum to the oven and roast for a further 10 minutes.
Add pumpkin seeds to a frying pan with a little olive oil, then toast them until lightly browned. Set aside on a paper towel to cool.
Dressing: In a small bowl, whisk together the pesto, yoghurt and cold water until you have a drizzling consistency.
Once the roast veggies have cooled, toss them with baby spinach and half of the dressing. Top with toasted pumpkin seeds, crumbled feta and an extra drizzle of the creamy pesto dressing.
Recipe FAQs:
Of course! Feel free to add in or swap out parsnips, beetroot, yams, radishes or potatoes.
This salad is vegetarian. To make it vegan, you could swap out the regular yoghurt and feta for your favourite plant based options.
Storage:
The beauty of this salad is that it can be eaten hot or cold. If serving it cold, you can roast the vegetables the day before. Simply add the dressing before serving.
Store any leftover salad in an airtight container in the fridge for up to three days.
This salad is not suitable for freezing.
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Roast Vegetable Salad
Roasted vegetable and baby spinach topped with a basil pesto dressing, toasted pumpkin seeds and feta.
Ingredients
- ¼ pumpkin, peeled & chopped
- 1 large purple kumara, peeled & chopped
- 2 carrots, peeled & chopped
- 1 red capsicum, chopped
- 3 red onions, peeled & chopped
- 1 Tbsp olive oil
- ½ cup pumpkin seeds
- 2 cups baby spinach leaves
- 150g feta cheese
Dressing
- ½ cup basil pesto
- ½ cup plain yoghurt
- ¼ cup cold water
Instructions
- Preheat oven to 220°C fan bake.
- Place the pumpkin, kumara and carrot on a large baking tray. Coat with olive oil and salt. Bake for 30 minutes.
- Place the red onion and capsicum on another tray. Coat with olive oil and salt.
- After the root vegetables have roasted for 30 minutes, add the red onion and capsicum to the oven and roast for a further 10 minutes.
- Add pumpkin seeds to a frying pan with a little olive oil, then toast them until lightly browned. Set aside on a paper towel to cool.
- Dressing: In a small bowl, whisk together the pesto, yoghurt and cold water until you have a drizzling consistency.
- Once the roast veggies have cooled, toss them with baby spinach and half of the dressing. Top with toasted pumpkin seeds, crumbled feta and an extra drizzle of the creamy pesto dressing.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 241mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jo says
Delicious! Made on Christmas Day and was so nice, thank you.
leah stening says
this is devine
Jan Bell says
Hi Vanya
What could I use in the dressing instead of yogurt?
VJ cooks says
Sour cream or a non-dairy yoghurt if you can't eat dairy.