Roast Pumpkin, Parsnip, Sweet Potato and Spinach Salad

INGREDIENTS
1kg pumpkin, parsnip, sweet potato, peeled, cut into wedges
2 tablespoons olive oil
4 teaspoons honey
3 teaspoons sesame seeds

DRESSING
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Dijon mustard

150g pkt baby spinach leaves
75g pkt pinenuts, toasted
feta, crumbled

METHOD
Preheat oven to 220˚C/180˚C fan-forced. Line a baking tray with non-stick baking paper. Place the pumpkin, parsnip and sweet potato in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss vegetables until they are well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 35-40 minutes or until tender and golden brown.
Remove from oven and sprinkle evenly with sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside to cool for 30 minutes.
Combine the lemon juice, olive oil, mustard and extra honey into a screw-top jar and shake until well combined. Season with salt and pepper.
Place the spinach, roasted vegetables, pine nuts and crumbled feta in a large bowl. Drizzle with the dressing and gently toss until combined. Serve immediately.

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