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warm roasted pumpkin and potato vegan salad
Photography by carolina da riva

warm roasted pumpkin and potato vegan salad

Adam GuthrieRecipe by adam guthrie
Salads | Serves 4

Prep. Time: 30 min. | Cooking Time: 20 min.


Heat oven to 200 degrees celsius.

Peel 1 small pumpkin. Chop pumpkin into 10 cm chunks.

Chop 3 potatoes into quarters. Chop 1 red onion into quarters

Place chopped pumpkin and potatoes on a baking tray. Drizzle with 1 Tbsp olive oil. With your hands massage the olive oil over the vegetables. Place the tray with vegetables into the oven and roast for 20 minutes.

Chop 1 bunch of parsley. Chop 1 bunch of mint.

In a salad bowl place the lettuce leaves, the chopped mint and parsley.

For the dressing: Peel 1 garlic clove and place in a glass jar. Add 1 Tbsp of dijon mustard. Add ¼ cup of olive oil. Add ¼ cup balsamic vinegar. Place a lid on the jar and shake well.

To serve, remove the roasted vegetables from the oven. Place into the salad bowl with the lettuce leaves. Pour over the dressing and mix well.

Recipe by


For the Pumpkin

  • 1 small pumpkin (or ½ large)
  • 3 medium potatoes
  • 1 red onion
  • 1 Tbsp olive oil
  • 1 green lettuce
  • 1 red lettuce
  • 1 bunch parsley
  • 1 bunch mint

For the Dressing

  • 1 garlic clove
  • 1 Tbsp dijon mustard
  • 1/4 cup olive oil
  • ¼ cup balsamic vinegar





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