Warm Vegetable Salad with Persimmon
Healthy Roasted Vegetable Salad to Share
6
Serves
15 mins
Prep Time
50 mins
Cook Time
Recipe author
5+ A Day Charitable Trust
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High Iron
Low Sodium
Quick and Easy,
Salads,
Vegetarian,
Everyday,
Ingredients
6, cut into eight wedges persimmon
4, cut into chunks red skinned potatoes
3, peeled and chopped into chunks carrot, flesh, fresh, baked with oil
1, quatered red onion
1, quatered onion
1, chopped yellow capsicum
1/4, peeled chopped pumpkin, flesh, whangaparaoa crown, fresh, baked with oil
8, halved lengthways button mushroom
1 handful walnut
A drizzle of olive oil
Dressing
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
Method
To Roast Vegetables
To Serve
1
Pre-heat oven to 190°C.
2
Combine dressing ingredients in a jar.
3
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
4
Drizzle persimmon, capsicum and mushrooms with olive oil and pomegranate vinegar and add to root vegetables after 20 minutes.
5
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 infoEnergy
1442 (345)kJ
Protein
9g
Total Fat
19.9g
Saturated Fat
4.7g
Carbs
30.5g
Sugars
24.7g
Sodium
33.5mg
Iron*
2.9mg
* Percentage of recommended daily intake (Aust/NZ)
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