Autumn Roast Vegetable Salad with Mustard Dressing

Serves 4

INGREDIENTS

ROASTED VEGETABLES

  • 2 cups of pumpkin, (butternut or Kent varieties) cut into medium chunks
  • 3 small red onions, quartered lengthways
  • 4 small potatoes, cut 1-inch cubes
  • 4 red capsicum, seeded and cut into large strips
  • Tasmanian extra virgin olive oil, to season and coast veg
  • Sea salt
  • Freshly ground black pepper

SALAD

  • 4 cups of fresh spinach or rocket leaves
  • ½ cup of walnuts (Hazelnuts and other seeds can be substituted)

DRESSING

  • 2 tablespoon whole grain Dijon mustard
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon honey
  • Sea salt
  • Freshly ground black pepper

METHOD

Roast the vegetables:

  1. Preheat oven to 200 degrees Celsius.
  2. Line a rimmed baking tray with parchment paper and add all the vegetables. Drizzle with olive oil, sprinkle with salt and pepper and toss well to combine. Spread vegetables evenly over and roast for 30 minutes or until most of the vegetables have softened, turn each vegetable over and roast another 20 minutes or until browning.
  3. Remove from oven and set aside to cool on the tray.

Make the dressing:

  1. In a medium mixing bowl add Dijon mustard, garlic and vinegar; whisk to combine. Add olive oil, a pinch of salt and pepper and whisk again.
  2. Pour dressing over cooled vegetables in a large salad bowl.
  3. Add spinach and walnuts and gently toss to combine.

Tip: double the salad dressing quantities and keep the extra dressing in the fridge; use throughout the week on work and school lunches.