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Warm Vegetable Salad with Persimmon

Healthy Roasted Vegetable Salad to Share

6

Serves

15 mins

Prep Time

50 mins

Cook Time

5+ A Day Charitable Trust

Recipe author

5+ A Day Charitable Trust

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High Iron

Low Sodium

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Quick and Easy,

Salads,

Vegetarian,

Everyday,

Ingredients

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6, cut into eight wedges persimmon

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4, cut into chunks red skinned potatoes

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3, peeled and chopped into chunks carrot, flesh, fresh, baked with oil

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1, quatered red onion

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1, quatered onion

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1, chopped yellow capsicum

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1/4, peeled chopped pumpkin, flesh, whangaparaoa crown, fresh, baked with oil

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8, halved lengthways button mushroom

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1 handful walnut

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A drizzle of olive oil

Dressing

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A splash of pomegranate balsamic vinegar

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4 tbsp olive oil

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1 tsp ground ginger

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1 tsp wholegrain mustard

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A squeeze of manuka honey

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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

More info

Nutrition Information per Serving (348g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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