A delicious salad to use up extra vegetables this festive season
Food is at the heart of most celebrations, but often we end up with leftover ingredients or leftovers from a meal. Love Food Hate Waste has some great recipe ideas for your leftovers.
This roast vegetable salad is a great way to use leftover roast vegetables or the last vegetables in your crisper. The best thing about this recipe is that you can mix and match the vegetables suggested with whatever you have at home at the time. This delicious salad is sure to be a hit.
Allow:
10 minutes preparation
40 minutes cooking (but less if you are using already cooked vegetables).
The recipe contains 15 serves of vegetables and serves 4.
Ingredients
Salad
300 g butternut pumpkin, peeled and chopped into 2 cm cubes
2 potatoes, peeled and chopped into 2 cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100 g flat mushrooms, quartered
Olive or canola oil spray
1 bunch English spinach leaves, washed and drained
Dressing
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon honey
1 tablespoon fresh basil, chopped
Method
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 and cook in microwave on high (100 per cent) for four minutes. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30 to 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.
Variation
Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.
Serving suggestion
Serve with roast meat.
This recipe has been provided by Go for 2&5®. Recipe © State of Western Australia 2010, reproduced with permission.
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