Roast Vegetable Salad with Honey and Balsamic
- Preparing Time: 15 minutes
- Total Time: 35 minutes
- Served Person: 4
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1.8 kg vegetables (eg. 600g pumpkin, 3 carrots; remaining weight in potatoes)
- 100 grams pine nuts
- 200 grams baby spinach
- 80 grams feta cheese (crumbled or cubed)
- dressing:
- Carbohydrate 76.5561350138696 g
- Cholesterol 17.8 mg
- Fat 26.4147500010855 g
- Fiber 20.0461875361055 g
- Protein 22.7502362501195 g
- Saturated Fat 5.03596500014989 g
- Serving Size 1 1 Serving (641g)
- Sodium 495.423018233438 mg
- Sugar 56.509947477764 g
- Trans Fat 3.7295462500294 g
- Calories 582 calories
As a hustling businesswoman, I'm always on the go and need easy, healthy meals that I can whip up in no time. This roast vegetable salad with honey and balsamic dressing is a lifesaver! It's packed with fresh veggies, protein-rich feta cheese, and a sweet and tangy dressing that makes my taste buds dance with joy.
The best part? It's incredibly versatile! I can use whatever vegetables I have on hand, from sweet potatoes and carrots to bell peppers and zucchini. And the dressing is a cinch to make - just a few simple ingredients whisked together and heated in the microwave. I love that this salad can be served warm or cold, making it perfect for a quick lunch or a satisfying dinner. It's the perfect meal to fuel my busy lifestyle and keep my energy levels soaring.
Step-by-step
- Preheat oven to 450°F.
- Line a large baking tray with baking paper.
- Cut vegetables into 2cm pieces and place in a bowl.
- Pour in the olive oil and stir to distribute well then place in a single layer on the tray.
- Season with salt and pepper.
- Roast vegetables, turning once, for ~20 minutes or until golden and tender. Set aside to cool to room temperature.
- Heat a non-stick frying pan over medium heat. Add pine nuts and cook stirring for about 3 minutes or until golden. (Take care not to burn them)
- Combine honey, vinegar, and oil in a screw-top jar. Secure lid and shake to combine. Remove lid. Microwave on high for 10 seconds or until honey is melted. Replace lid and shake until well combined.
- Place vegetables over spinach in a large bowl (or on two smaller serving platters). Sprinkle with pine nuts and crumbled feta. Drizzle with dressing and serve.
