Starters, Sides & Salads
Print this recipe
Warm Roast Vegetables Salad
Ingredients
- ¾ cup (90g) Sunbeam Californian Walnuts, lightly toasted
- 2 sweet potatoes (about 1 kilo), peeled
- 1 red capsicum, seeded and deveined
- 1 red onion, peeled and cut into wedges
- 2 Tbs olive oil
- 75g baby spinach leaves
- 100g marinated feta, crumbled
- Dressing:
- 2 Tbs olive oil
- 2 Tbs balsamic vinegar
- 1 clove garlic, crushed
- sea salt
- ground black pepper
Method
| 1. | Preheat oven to 200ºC. |
| 2. | Cut sweet potato and capsicum into 3cm pieces. Place in a roasting pan along with onion. Drizzle with olive oil and toss to coat. Roast 40 minutes or until tender (turn vegetables halfway through cooking). Place in a large shallow serving dish and set aside to cool for 15 minutes. |
| 3. | Add spinach, walnuts and feta to salad and stir gently. |
| 4. | Place all dressing ingredients in a screw top jar and shake to combine. Pour over salad and toss gently. |