Roast vegetable salad

Discover a delicious Roast Vegetable Salad recipe, featuring roasted pumpkin and potatoes, caramelized onions, chickpeas, and fresh tomatoes. Enhanced with thyme, garlic, lemon, and a touch of sugar, this nutritious salad is finished with fragrant parsley and a drizzle of olive oil. Perfect as a wholesome main dish or a hearty side.

  • 04 Feb 2025
  • Cook time 60 min
  • Prep time 10 min
  • 4 Servings
  • 12 Ingredients

Roast vegetable salad

Roast vegetable salad is a delicious and nutritious dish, perfect for any meal. This recipe combines hearty vegetables, like pumpkin and potatoes, with a zesty lemon dressing and fresh herbs to create a flavorful and satisfying salad. Great for a side dish or a light main course, this salad is packed with vitamins and minerals, making it both healthy and tasty.

Ingredients:

6 cups pumpkin
720g
5 potatoes
1000g
2 onions
320g
1 short spray cooking spray oil
0.30g
1 tsp dried thyme
5g
2 tomatoes
260g
1/3 can canned chickpeas
130g
1 tbsp olive oil
14g
2 lemons
220g
2 garlic cloves
6g
1 tsp sugar
5g
1 cup fresh parsley
60g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
- Peel and cube the pumpkin and potatoes.
- Slice the onions.
- Arrange the pumpkin, potatoes, and onions on a large baking sheet.
3. Season and Roast the Vegetables:
- Lightly spray the vegetables with cooking spray oil.
- Sprinkle with dried thyme, salt, and pepper to taste.
- Toss to evenly coat.
- Roast in the preheated oven for about 25-30 minutes, or until tender and golden brown. Stir halfway through to ensure even roasting.
4. Prepare the Remaining Ingredients:
- While the vegetables are roasting, chop the tomatoes.
- Drain and rinse the canned chickpeas.
- In a small bowl, whisk together the olive oil, juice and zest of the lemons, minced garlic, and sugar to make the dressing.
5. Combine Salad Components:
- Once the vegetables are roasted, transfer them to a large mixing bowl.
- Add the chopped tomatoes and chickpeas.
- Pour the olive oil dressing over the warm vegetables.
- Gently toss to combine.
6. Toss with Fresh Herbs:
- Add the chopped fresh parsley to the salad and gently toss to distribute evenly.
7. Serve:
- Serve the roast vegetable salad warm or at room temperature.
8. Storage:
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheated.

Tips:

- Ensure even roasting by cutting vegetables into uniform sizes.

- Toss the vegetables halfway through roasting to promote even caramelization.

- For added depth of flavor, consider adding other herbs like rosemary or oregano.

- Allow the roasted vegetables to cool slightly before tossing with the dressing to maintain texture.

- Taste and adjust the seasoning of the dressing before mixing with the vegetables.

- Garnish with extra fresh parsley for a burst of color and freshness.

This roast vegetable salad is a wonderful blend of roasted goodness and fresh flavors. It’s hearty enough to serve as a main dish but also complements various entrees as a satisfying side. Enjoy the combination of tender roasted vegetables with the brightness of a lemon-parsley dressing. It's a versatile dish sure to impress your family and friends!

Nutrition Facts
Serving Size680 grams
Energy
Calories 370kcal18%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 80g24%
Fiber 13g35%
Sugar 18g18%
Fat
Fat 5g6%
Saturated 0.85g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 860ug96%
Choline 77mg13%
Vitamin B1 0.44mg36%
Vitamin B2 0.37mg28%
Vitamin B3 4.71mg29%
Vitamin B6 1.13mg67%
Vitamin B9 180ug45%
Vitamin B12 0.00ug0%
Vitamin C 130mg145%
Vitamin E 2.70mg18%
Vitamin K 280ug234%
Minerals
Calcium, Ca 160mg13%
Copper, Cu 0.74mg83%
Iron, Fe 8mg69%
Magnesium, Mg 120mg30%
Phosphorus, P 340mg27%
Potassium, K 2240mg66%
Selenium, Se 3.20ug6%
Sodium, Na 33mg2%
Zinc, Zn 2.39mg22%
Water
Water 580g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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