Roast Vegetable Salad

This recipe is something that I always take to other peoples houses, so that I know there is something healthy for me to pop onto my plate. In the spirit of Christmas I thought I would share it with you all and you can do the same at one of the many Christmas events you attend!

Roast Vegetable Salad

roast veg salad

2 Zucchinis, chopped

2 Carrots, chopped

4 cloves of garlic, peeled and halved

1 red onion, quartered

1 small sweet potato, chopped

1 tub of cherry tomatoes

2 handfuls baby spinach

Low fat fetta

Balsamic Vinegar

Extra Virgin Olive Oil


Ground Cumin

roast veg

1. Preheat oven to 220 degree Celsius

2. Chop all vegetables into your preferred roasting size and place in a roasting dish

3. Cover with a light coating of olive oil and 1 tbs each of  paprika and cumin, stir to coat

4. Cook in oven for 30 minutes or until cooked to your liking

5. Allow vegetables to cool

6. Mix through spinach, crumbled fetta, tomatoes and cold vegetables

7. Add balsamic dressing and toss

This is such a quick, easy and delicious recipe and can be used for lunches during the week or a dinner meal with some protein!


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