Roast Vegetable Salad Recipe

Name: Roast Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g butternut pumpkin, peeled and cubed (3cm); 1 kg potato, scrubbed and cubed (3cm); 2 brown onions, halved and cut into wedges; olive oil flavored cooking spray; 1 teaspoon dried thyme; 275 g roma tomatoes, halved (baby ones); 400 g chickpeas, drained and rinsed; 1 tablespoon olive oil; 2 lemons, juice of; 2 garlic cloves, crushed; 2 teaspoons white sugar; 1 cup fresh parsley, roughly chopped

Servings: persons

750 g butternut pumpkin, peeled and cubed (3cm)
1 kg potato, scrubbed and cubed (3cm)
2 brown onions, halved and cut into wedges
olive oil flavored cooking spray
1 teaspoon dried thyme
275 g roma tomatoes, halved (baby ones)
400 g chickpeas, drained and rinsed
1 tablespoon olive oil
2 lemons, juice of
2 garlic cloves, crushed
2 teaspoons white sugar
1 cup fresh parsley, roughly chopped

1
Preheat oven to 200C Place pumpkin, potatoes and onions onto a large baking tray.
2
Spray with oil.
3
Season with salt, pepper and thyme.
4
Roast 40 minutes.
5
Add tomatoes and roast another 20 minutes.
6
Transfer to a large bowl.
7
Add chickpeas.
8
Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug.
9
Pour over vegetables.
10
Add parsley and toss gently.
11
Serve.
12
Tip-serve leftovers with couscous or pasta for another meal.
13
Can also add 2 cups chopped cooked chicken along with the chickpeas.

1888

kcal

Calories

159

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 750 g butternut pumpkin, peeled and cubed (3cm), 1 kg potato, scrubbed and cubed (3cm), 2 brown onions, halved and cut into wedges, olive oil flavored cooking spray, and more.

Yes, Roast Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Vegetable Salad

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