Warm Roasted Vegetable Salad
Prep: 10 mins
Cook: 40 mins
Serves: 4
A simple way to enjoy your leftover roast vegies for lunch!


  • 300 g butternut pumpkin, peeled and chopped into 2cm cubes
  • 2 potatoes , peeled and chopped into 2cm cubes
  • 1 capsicum, seeded and cut into 2-3cm pieces
  • 1 onion, chopped into eighths
  • 100 g flat mushrooms, quartered
  • olive or canola oil spray
  • 1 bunch English spinach leaves, washed
  • 1 tbs balsamic vinegar
  • 1 tsp olive oil
  • 1 tbs honey
  • 1 tbs basil leaves, chopped


  1. Preheat oven to 220°C. Line a large baking tray with baking paper.
  2. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes.
  3. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes.
  4. Mix vinegar, olive oil, honey and basil in a small bowl to make the dressing.
  5. When vegetables are cooked, pour over dressing.
  6. Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Variation: Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.
Serving Suggestion: Serve with roast meat.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 604 kJ 227 kJ
Protein 6.8 g 2.5 g
Fat, total 1.8 g 0.7 g
— saturated 0.3 g 0.1 g
Carbohydrate 22.4 g 8.4 g
— sugars 11.5 g 4.3 g
Sodium 38 mg 14.3 mg
Fibre 5.6 g 2.1 g

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Comments (1)

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    1 tablespoon of honey seems a lot? I used 1 teaspoon and it was ok
    majella O'Connor
    Posted on: 26 Jul 19

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