During the cooler months I often have a tray of sweet potato or potato in the oven roasting. Starchy veggies are a fantastic way to bulk up a lunch and keep you feeling satisfied, while still maintaining a low calorie density.

This salad is a delicious, warming and filling lunch that will tie you over till dinner time! Can also be served as a side dish at dinner time or made in large quantities to share at a social gathering. (You know those time where there is no other healthy food available and you wish you’d brought a salad!)

Enjoy!

 

Baked Veggie Salad

Ingredients

  • 300 g butternut pumpkin, peeled and chopped into cubes
  • 2 potatoes, peeled and chopped into cubes
  • 1 capsicum, seeded and cut into 2-3cm pieces
  • 1 onion, chopped into eighths
  • 100 g flat mushrooms, quartered
  • 1 large handful baby spinach leaves, washed
  • Dressing:
  • 1 tbsp. balsamic vinegar
  • 1 tsp. water
  • 1 tbsp. maple syrup
  • 1 tbsp. basil leaves, chopped

Instructions

  1. Preheat oven to 180°C.
  2. Place pumpkin, potato, capsicum, onion and mushrooms on a baking tray lined with
  3. baking paper.
  4. Bake in oven until golden and crisp. Approx 30 min
  5. Remove from oven, set aside in a bowl ready for dressing.
  6. To make the dressing – place all dressing ingredients in a bowl. Whisk to combine.
  7. Pour overthe salad before serving.
http://annachisholm.com/2017/06/roast-veggie-salad/

Image Credit: Whole Foods Market

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