How to Make a Roast Vegetable and Spinach Leaf Salad
Makes 4 servings.
300g (or 2 medium sized) of potatoes, peeled and cut into large cubes roughly 1 inch (2.5 cm) long. (Coliban / sebago types are good, but you can also by frozen roasting potatoes too).
200g orange sweet potato / Kumara, in 1.5 inch (3.8 cm) cubes
200g small butternut pumpkin cut into 1.5 inch (3.8 cm) cubes.
200g small zucchini/courgette cut into thick slices
100g large carrot peeled and cut into thick slices.
150g parsnip peeled and cut into large wedges.
1 tomato cut into thin wedges.
1 bag English spinach leaves or good tangy or peppery salad mix.
1 tablespoon mild mustard (mild English or Dijon)
2 tablespoons Balsamic vinegar
2 tablespoons vegetable oil (olive is nice, but not essential)
Vegetable measurements are approximate, +/-50 or 100g will not ruin the dish which is the advantage of this salad.
Heat oven to 200C or 395F and line a baking tray with non-stick paper.
Wash and prepare your vegetables cutting them into the size you wish.As sweet potato and zucchini will roast quicker, it is recommended to cut the non-sweet potato into smaller cubes.
Mix together vegetables.In a bowl, mix raw vegetables except the tomato with enough olive oil to coat lightly. Pour onto your lined tray and spread out evenly so the cooking time is less. If possible, position the non-sweet potatoes towards the outside edge of the tray to cook quicker.
Roast 20-30 minutes or until cooked and golden.Know your oven, if roasting vegetables normally takes 40 minutes, it's recommended to plan around that so the vegetables will be ready in time. Shake the pan occasionally to ensure even roasting.
Allow to cool and transfer to a bowl.If you do your washing up while the vegetables roast it saves time & finding extra utensils.
Rinse and dry your salad leaves with a spinner or paper towel.
Make your dressing:Mix mustard, balsamic, 2T oil and whisk well until combined. Season generously with salt and pepper.
Pour half the dressing into the roast vegetables and stir well but gently using a large spoon to fold the vegetables through.Try not to break the vegetables up however as the presentation is better with crisp shapes.
Place your spinach or salad leaves onto a plate and top with the tomato and remainder dressing.Stir the dressing again in case it had separated. Add the roast vegetables on top and serve.
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- This salad is easily personalised. Extra vegetables for roasting can be added such as:
- Fresh or frozen corn on the cob portions,
- Garlic cloves in the skin - they are quite sweet roasted. If you have some hot toasted bread or croutons with this salad, it's a treat to spread the roasted garlic onto the buttered toast,
- Roasted asparagus or green beans are a nice extra (blanch in boiling water from a kettle first, and then add in the last 5-10 minutes of roasting time).
- Extra dressing seasonings can be: lemon zest or juice, chopped sun-dried tomato, chopped chili to taste, or a little garlic salt.
- or cubed feta can be nice as well as a garnish.
- It's not essential to cut all vegetables perfectly. You can also use a seasoning mix you like, but it might taste strange with the dressing.
- If you put the roasted vegetables in straight from the oven, they will cook your salad, which is not ideal. Aim to add the dressing last as it will make them go soggy - the roast vegetables should ideally be crispy.
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Date: 03.12.2018, 08:27 / Views: 45162