Warm Roasted Vegetable Salad

Super Food Ideas food editor Kim Coverdale shows you how to put together a tasty salad perfect for the upcoming cold weather.

The ingredient of Warm Roasted Vegetable Salad

• 500g baby red rascal potatoes washed halved
• 500g sweet potato peeled cut into 4cm pieces
• 4 garlic cloves peeled
• 2 tablespoons extra virgin olive oil
• 1 large 185g red capsicum thickly sliced
• 1 large 180g red onion cut into thick wedges
• 1 4 cup toasted pine nuts
• 80g baby rocket leaves
• 2 tablespoons lemon juice
• 1 4 cup extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 2 tablespoons chopped fresh oregano leaves

The Instruction of warm roasted vegetable salad

• preheat oven to 220u00b0c 200u00b0c fan forced place potato sweet potato garlic and oil in a bowl toss well to combine place mixture in a single layer onto a large oven tray season with salt and pepper roast for 20 minutes
• turn potato and sweet potato add capsicum and red onion tray roast for 15u00a0 minutes then add pinenuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender set aside for 10 minutes to cool slightly
• meanwhile make dressing place lemon juice oil mustard and oregano in a screw top jar secure lid shake well to combine
• place rocket pine nuts and vegetables in a large bowl pour over dressing toss gently to combine serve

Nutritions of Warm Roasted Vegetable Salad

calories: 492 34 calories
calories: 32 grams fat
calories: 4 grams saturated fat
calories: 39 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 70 02 milligrams sodium
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