Warm Roasted Vegetable Salad

  • Gluten Free
  • Vegetarian
  • Contains Nuts
  • Contains Dairy

This roasted vegetable salad with balsamic dressing is layered with flavor.

Nutrition Per Portion

  • 865 Calories | 
  • 80g Carbohydrates | 
  • 56.3g Fat | 
  • 13.8g Fibre | 
  • 16.2g Protein | 
  • 51g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and roughly chop the red onion, sweet potato, carrot, parsnip and beetroot into small pieces.

  • 4.5 min

    Chop the walnuts into large pieces.

  • 5.0 min

    Roughly chop the fresh parsley.

  • 5.5 min

    Place the chopped vegetables onto a baking tray and drizzle with oil.

  • 6.5 min

    Season with salt and pepper and place in the oven to roast.

  • 7.0 min

    Heat the butter in a frying pan over medium heat.

  • 7.5 min

    Add the walnuts.

  • 8.0 min

    Add the sugar, and stir continuously until the mixture turns from a white sugar paste to a brown syrupy sauce.

  • 10.0 min

    Remove the candied walnuts from the heat and arrange the walnuts to set on a baking sheet or plate. Please ensure to not touch the sugar mixture directly with your hands!

  • 11.0 min

    In a small bowl, mix together the remaining olive oil, wholegrain mustard, parsely and balsamic vinegar.

  • 22.0 min

    Remove the roasted vegetables from the oven and add to a large bowl.

  • 23.0 min

    Add the spinach to the roasted vegetables and toss to combine.

  • 24.0 min

    Distribute the warm salad among serving plates.

  • 25.0 min

    Garnish with the candied walnuts, crumbled feta and drizzle with the balsamic dressing.

  • Ingredients

    Baby Spinach

    Feta Cheese

    Fresh Parsley , chopped

    Wholegrain Mustard

    Balsamic Vinegar

    Brown Sugar

    Butter

    Walnuts , chopped

    Olive Oil

    Beetroot , chopped

    Parsnips , chopped

    Carrot , chopped

    Sweet Potato , chopped

    Red Onion , chopped

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