Healthy living

Warm roasted vegetable salad

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 4


  • 300g butternut pumpkin, peeled and chopped into 2cm cubes
  • 2 potatoes, peeled and chopped into 2cm cubes
  • 1 capsicum, seeded and cut into large pieces
  • 1 onion, chopped into eighths
  • 100g flat mushrooms, quartered
  • Olive or canola oil spray
  • 1 bunch English spinach leaves, washed and drained


  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh basil, chopped


1. Preheat oven to 220˚C.

2. Line a large baking tray with baking paper.

3. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes.

4. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes.

5. Mix dressing ingredients in a small bowl.

6. When vegetables are cooked, pour over dressing.

7. Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.


*Make your own low-fat Italian dressing by mixing juice from ½ lemon with 1 tablespoon of olive oil and a little Dijon mustard.


  • 15 serves of vegetables in this recipe.
  • Use 250g cooked green beans instead of spinach.
  • Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.
  • Serving suggestion: serve with roast meat.

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