Warm Vegetable Salad with Persimmon
Healthy Roasted Vegetable Salad to Share
5+ A Day Charitable Trust
Make the most of persimmon season with this delicious roasted salad.
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each cut into eight wedges
4 red skinned potatoes
cut into chunks
peeled and chopped into chunks
1 red onion
1 yellow capsicum
seeds removed and chopped
1/4 pumpkin, flesh, whangaparaoa crown, fresh, baked with oil
peeled and chopped
8 button mushroom
1 cup walnut halves
2 tbsp olive oil
A splash of pomegranate balsamic vinegar
4 tbsp olive oil
1 tsp ground ginger
1 tsp wholegrain mustard
A squeeze of manuka honey
A pinch of black pepper
To Roast Vegetables
Pre-heat oven to 190°C.
Combine dressing ingredients in a jar.
Line a roasting dish with baking paper, add potatoes, onions, carrots and pumpkin and give a light coat with cooking spray and cover with dressing – toss to coat and roast in a single layer
Drizzle persimmon, capsicum and mushrooms with olive oil and pomegranate vinegar and add to root vegetables after 20 minutes.
Continue to cook for 50 minutes or until tender and caramelised
Nutrition Information per Serving (348g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)