Rubix Roast Vege Salad

September 3, 2018
Posted in Recipes
September 3, 2018 Kate Morland

Fill with crunch, flavour, and nutrition. 

This such a yum salad, fill of colour, flavours and textures. Use whichever vegetables are in season or a selection that you know will be popular. The vegetable prep is a bit tedious and time consuming (I quadrupled this recipe for an event and there was a lot of chopping) but the outcome was worth it.

Roast Vegetables ingredients:

1-2 cup each of diced (a selection to make ~10cups)

  • Potato**
  • Kumara**
  • Pumpkin**
  • Beetroot**
  • Carrot**
  • Pepper/Capsicum*
  • Red onion*
  • Courgette*
  • Oil
  • Salt and pepper
  1. Dice vegetables and drizzle with oil.
  2. Season.
  3. Bake at 220deg for 20*-40**mins until soft.

Note: Some vegetables will cook faster so keep those on 1 tray e.g. courgette, red onion, capsicum.

Dressing ingredients:

  • 2 Tbsp oil
  • 4 Tbsp sweet chilli sauce
  • 1 Tbsp vinegar e.g. apple cider, red wine
  • 3 Tbsp grainy mustard
  • salt and pepper
  • 3 Tbsp water

Heat a small pan with all ingredients and stir until bubbling and thickened. Pour over vegetables and mix through.


  • 1 cup seed/nut mix e.g. pumpkin, sunflower, sesame, cashews, almonds etc. Dry toast in a frying pan until slightly browned and crispy.
  • 1-2 cups diced herbs e.g. parsley, mint, chives, coriander etc.


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