Winter Roasted Vegetable Salad

This salad can be made from any root vegetable that you have laying around the house.  I used sweet potato, broccoli, chick peas, cauliflower and kalettes.

There isn’t a specific recipe for this salad, its just a toss together with your favourite spices and roast in the oven.

Sweet potato 

1 x sweet potato

1 tablespoon olive oil

1 teaspoon smoked paprika

Broccoli and Cauliflower

1 x head broccoli

1 x head cauliflower

1 x bag kalettes

1 tablespoon olive oil

1 teaspoon cumin seeds

salt & pepper

Chickpeas

1 can of drained and rinsed chick peas

  1. Pre heat your oven to 180c
  2. Place the sweet potato into a bowl, drizzle with the olive oil and smoked paprika and toss really well.  Place onto a lined tray.
  3. Place the broccoli, cauliflower and kalettes into a bowl, drizzle with olive oil and sprinkle over the cumin seeds and salt & pepper. Place onto a lined tray.
  4. Place the sweet potatoes into the oven for 20 minutes. Once the 20 minutes is up, give them a shake and put back into the oven for 10 minutes more.
  5. Once the first 20 minutes is up on the sweet potato, put the other tray with the broccoli and cauliflower into the oven for 10-15 minutes until they are charred and soft.
  6. Take both trays out of the oven to rest.
  7. Place the chick peas into the oven for 10 minutes until dry and crispy.
  8. Once the vegetables have come to room temperature, start making up your salad.

You can add boiled egg, goats cheese, salad leaves, herbs or even any protein of your choice.  You are only limited to your imagination.

The leftovers, if there is any ,can be used the next day in a frittata or reheated into another salad or with a piece of steak or grilled chicken.

 

 

 

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