Roast Vegetable Salad

Roast Vegetable Salad: Serves 2


1 sweet potato

1 cup of pumpkin

1 beetroot

1 cup of cauliflower

1 handful of spinach

Balsamic dressing


  1. Preheat oven to 180 degrees
  2. Chop vegetables into a similar size pieces
  3. Place on a lined baking tray and drizzle with mixed herbs and olive oil
  4. Bake in the oven for 20 to 40 minutes depending on the size of the vegetables
  5. Place a handful of spinach on the bottom of the bowl and top with your mixed vegetables
  6. Drizzle with balsamic dressing and enjoy

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