Roasted Root Vegetable Salad

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 12 servings



Preheat oven to 425°F. In bowl, mix together squash, cauliflower, carrots and onion; toss with oil, and season with salt and pepper. Spread on baking sheet; bake until browned, about 20 minutes. Transfer to serving plate; add raisins, grapes, baby spinach and pine nuts. Drizzle with Creamy Curry Dressing.

Creamy Curry Dressing

In saucepan set over medium heat, stir together 3⁄4 cup sunflower oil and 1 tbsp curry powder until heated through. Whisk together 3 garlic cloves, 1 tbsp grainy mustard and 1⁄4 cup rice wine vinegar; gradually whisk into saucepan until thick and creamy. Drizzle over vegetables.

Nutritional facts PER SERVING (WITH 1 TBSP DRESSING): about

  • Calories 245
  • Total fat 20 g
  • Saturated fat 2 g
  • Sodium 250 mg
  • Total carbohydrate 15 g
  • Fibre 3 g
  • Sugars 8 g
  • Protein 2 g
  • Iron 1 mg
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Lunch & Dinner

Roasted Root Vegetable Salad