A Simple Roasted Veggie Green Salad
A fresh yet hearty Christmas salad made with caramelized roasted vegetables, crisp greens, and crunchy pumpkin seeds. Finished with a sweet balsamic glaze, it’s colourful, budget-friendly, and pairs perfectly with festive mains.
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Ingredients
Roasted Vegetables
- 1 medium sweet potato peeled and diced
- 1 orange capsicum (bell pepper), chopped
- 1 red onion sliced into wedges
- 1-2 Tbsp olive oil
- 2-3 Tbsp homemade balsamic glaze or store-bought
- salt and pepper to taste
Salad Base
- 500 g salad greens mesclun, baby spinach, or mixed greens
- 1-2 Tbsp pumpkin seeds
Quick Balsamic Dressing
- 4 Tbsp olive oil
- 1-2 Tbsp balsamic glaze
- 1 tsp honey or sugar
- 2 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- Preheat your oven to 200°C fan bake.
- Add the sweet potato, capsicum, and red onion to a lined oven tray.
- Drizzle with olive oil and add salt and pepper.
- Toss to coat, then drizzle the homemade balsamic glaze over the vegetables.
- Roast for 25–30 minutes, stirring halfway, until the edges are caramelized and the sweet potato is tender. Allow the vegetables to cool completely before assembly.
To Assemble
- Add the salad greens to a serving bowl or platter.
- Top with the roasted vegetables.
- Sprinkle with pumpkin seeds.
- Whisk together the balsamic dressing ingredients and drizzle over just before serving.
Notes
Stacey's Kitchen Tips:
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- For extra flavour, add a little rosemary or thyme to the roasting tray
- Toss a little more glaze over the hot veggies for extra flavour
- If your balsamic glaze is sweet, balance the dressing by reducing the honey
- This salad is perfect at room temperature, making it great for picnics or potlucks
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- Swap the greens: Baby spinach or rocket works beautifully
- Add feta: Crumbled feta adds a lovely creamy contrast
- Add nuts: Toasted walnuts or almonds can replace pumpkin seeds
- Extra veg: Add courgette, beetroot, or carrots if you’re stretching the salad further
Servings: 6