Recipes Blogged by: Elle Vernon 14 Mar 2018 View comments
Easter recipe: Roast vegetable celebration salad
Blogged by: Elle Vernon 14 Mar 2018 View comments
“Can you please bring a salad?” would have to be one of the most commonly asked questions when you’re invited to an Easter lunch.

Now there is nothing wrong with a classic coleslaw, potato salad or a garden salad, by why not wow your friends and family with a new creation? This roast vegetable celebration salad is full of festivity thanks to the array of rainbow colours on the platter. It’s simple to make, and the roast vegetables can actually be cooked and cooled the day before.

If you are taking a salad to an event, always take the dressing in a separate jar or container so you can dress the salad just before serving to avoid any soggy situations. They’re going to love this one – promise!

 
 

Roast vegetable celebration salad recipe

Preparation time: 20 mins
Cooking time: 30 mins
Serves 8
 

Ingredients

3 small sweet potato (about 650g), sliced into 1cm thick rounds
¼ jap pumpkin, skin on, seeds removed (about 900g), cut into thin wedges
1 red onion, cut into wedges
3 Tbsp. extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
4 cups shaved red cabbage
½ red capsicum, cut into 2cm dice
½ yellow capsicum, cut into 2cm dice
4 small radishes, trimmed, thinly sliced
2 green shallots, thinly sliced
½ cup mint leaves
½ cup flat-leaf parsley leaves
Arils (seeds) from ½ pomegranate, to garnish
Edible flowers, to garnish (optional)
 
DRESSING
¼ cup extra virgin olive oil
finely grated zest of ½ lemon
juice of 1 lemon
2 Tbsp. red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
 

Method

1 Preheat oven to 180C fan-forced. Line 2 oven trays with baking paper.
Arrange sweet potato, pumpkin and onion on trays and drizzle with oil. Season with salt and pepper. Roast for 30 minutes or until vegetables are just tender. Set aside and cool on trays.
2 Put salad dressing ingredients into a jar and secure lid. Shake well and set aside.
3 Arrange cabbage, capsicum, radish, shallots, mint and parsley on a large platter. Top with roasted vegetables. Drizzle half of the dressing over the top and reserve remaining. Garnish salad with pomegranate and flowers. Serve salad with remaining dressing on the side to add as desired.
 

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