This is the roast vegetable salad that I took to a pot luck dinner on Saturday. I shared the photo on my Facebook page and it got a fair few thumbs up, as well as requests for the recipe. No worries – here you go!
As I made this roast vegetable salad (it’s a recipe that’s in my head), I realised I’ve never never made this the same way twice… That’s because I always make it with whatever vegetables I have on hand and this will vary from season to season. Sometimes I fold baby spinach leaves or rocket through the cooked and cooled veges at the end. Sometimes I use blue cheese instead of feta,.. Sometimes I use pinenuts or even dukkah instead of cashew nuts as a garnish. You get the idea! Go with the flow and tailor the recipe to suit your taste buds. Nevertheless, below is the recipe as I made it, exactly, on Saturday!
This is a great addition as a side salad to a number of main courses, like a roast joint of meet, or even as a side with chicken breasts. I’ve also been known to use leftover roast vegetable salad in a frittata or in an omelette the next day. Super versatile: My kind of food.
Enjoy 🙂
Ingredients
Notes
*More options for drizzle! Use aioli or, combine the following ingredients in a clean jar with a lid and give it a good shake:
1 tablespoon balsamic vinegar + 1 teaspoon olive oil + 1 tablespoon runny honey) + 1 heaped tablespoon of pesto 'watered down' with olive oil (to achieve pouring consistency)
Ingredients
- 2 carrots - peeled
- 1 potato - peeled
- 1 large kumara (don't peel!)
- 2 zucchini
- 1 potato - peeled
- 1 red onion - peeled
- 1 red capsicum - deeseded
- 2 beetroot - peeled
- 1/4 pumpkin - peeled
- 100g feta - cut into small pieces
- salt and freshly cracked black pepper (I used 'original smoked seasoning' smoked garlic salt - this stuff is the schizzle!)
- 4 tablespoons olive oil
- 1/4 c cashew nuts - roughly chopped or 2 tablespoons of dukkah
- Large handful of fresh herbs, chopped (I used basil)
- A sauce to drizzle. I used Balsamic cream*
Instructions
- Preheat oven to 200 degrees Celsius (normal bake).
- Chop all vegetables into medium bite sized chunks. Spread prepared vegetables across two large roasting trays, ensuring the veges are spread out in single layers. It's important to use two roasting dishes so the air circulates and the individual pieces cook evenly.
- Drizzle 2 tablespoons of olive oil over each tray of vegetables. Â Season generously. Â Mix the oil and the seasoning through all of the vegetables (use your hands!)
- Roast for 45 minutes or until the vegetables start to caramelise.
- Remove from oven and let cool.  When cool,  transfer to a large salad bowl. Add feta and fold  through veges. Top with chopped cashew nuts and scatter with fresh herbs.
- Lastly, drizzle liberally with your choice of sauce - if you haven't tried Balsamic Cream, you are missing out! Give it a go 🙂
