Roasted Vegetable Warm Winter Salad
3 – 4
Cook Time
40 minutes
3 – 4
Cook Time
40 minutes
  • 3 beetroot(290g)
  • 1tsp balsamic(optional)
  • 2tbsp extra virgin olive oil
  • 1/2small pumpkin or butternut squash(225g)
  • 1 red onion(100g)
  • 3 – 4medium carrots(280g)
  • 5 baby courgettes
  • 50g kale
  • 50g pumpkin seeds
  • 3 – 4 fresh sprigs of thyme
  • 3tbsp extra virgin olive oil
  • 1tsp dijon mustard
  • 1 tsp red wine vinegar
  • 1 tsp coconut aminos(optional)
  • Pinchof Pink Himalayan or sea salt
  • Pinch of cracked black pepper
  1. Preheat the oven to 200C / 400F / 180C fan.
  2. Peel the beetroot, pumpkin (if not using a variety like Hokkaido or Delicata where you can eat the skin) and carrots. Chop into wedges and slice the mini courgettes in half.
  3. Place the beetroot on one baking tray with olive oil, salt and optional 1 tsp of balsamic. Roast for 30 – 40 minutes.
  4. On a clean baking tray add the pumpkin, carrots and courgettes, toss with 1 tbsp of olive oil, a pinch of salt, thyme sprigs and roast for 30 – 40 minutes until soft and caramalised.
  5. Make the dressing by mixing all the ingredients together in a small bowl.
  6. Blitz the kale in a food processor using the S blade or chop fine. Massage 1/2 the dressing into the kale and allow to stand.
  7. Meanwhile place the pumpkin seeds on a baking tray and roast for about 7 minutes until golden. Remove from the oven and allow to cool.
  8. Toss everything together with the remaining dressing and serve.