Delicious Roast Vegetable Salad

1. 1

   Place the pumpkin, beetroot and potato onto a large baking tray or two smaller ones.

2. 2

   Combine the salt, vegetable oil, lemon and oregano and pour over the vegetables and toss to coat.

3. 3

   Bake in a preheated oven- 200C- for about 45 minutes or until the vegetables are soft.

4. 4

   Allow to cool to room temperature.

5. 5

   To make the dressing, combine olive oil, vinegar and mustard.

6. 6

   To serve, place the spinach on a serving platter, top with the roasted vegetables.

7. 7

   Pour over the dressing and top with shaved parmesan and cracked pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.