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Warm roasted vegetable salad
Serves
4
Preparation time
10 mins
Cooking time
40 mins
Ingredients
300g butternut pumpkin, peeled and chopped into 2cm cubes
2 potatoes, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100g flat mushrooms, quartered
Olive or canola oil spray
1 bunch English spinach leaves, washed and drained
Dressing
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon honey
1 tablespoon fresh basil, chopped
Method
Preheat oven to 220°C
Line a large baking tray with baking paper
Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes
Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray
Lightly spray with oil
Bake for 30-40 minutes, turning after 15 minutes
Mix dressing ingredients in a small bowl
When vegetables are cooked, pour over dressing
Line serving dish with spinach leaves and pile roast vegetables on top
Serve immediately
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