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
Preheat oven to 230°C. Line a large baking tray with baking paper. Cut vegetables into 2cm pieces and place a bowl. Pour in the 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.
