warm roasted pumpkin and potato vegan salad

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By: Adam Guthrie
Adam Guthrie is the founder of ifeelgood.com.au an online Whole Food Plant Based Cooking School. Adam is a qualified chef who had a heart attack at age 39. He changed his diet to whole food plant ...
Edited date: October 17, 2022Estimated reading time: 1 minutes

pumpkin potato vegan salad healthy

 

 

 

 

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 ifeelgood.com.au

 

Check this recipe >> vegan carrot yam soup