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Winter Roast Veggie Salad

Colour up your diet with this yummy medley!

Winter Roast Veggie Salad

When it's a little brrr outside lets get our ovens cranking and load our bodies up on some nutrient dense veggies. Seasonal vegetables can fluctuate in price point so I modify this recipe depending what is available and how labour intensive I want to make it!

Why not try to aim for as many colours as you can. I encourage you to eat at least 16 different foods in a day...this salad will chop a good 10 off if you're clever with herbs and veggies. 

10 cups of cubed roast vegetables*. Drizzle with oil and season with salt and pepper.

Cook on trays in this order:

1) *Potatos, parsnip, carrots, kumara, beets...take the longest (30-40min)

2) *Red onion, capsicum, courgette...take the shortest (15-20mins)

Meanwhile cook israeli couscous (or substitute for brown rice or quinoa). Takes ~12min.

Prepare dressing by placing all ingredients in saucepan and heat untill bubbling and thickened (10min or so). 

  • 2 Tbsp rice bran oil
  • 4 Tbsp sweet chilli or chilli jam
  • 1 Tbsp cider vinegar
  • 3 Tbsp grainy mustard
  • 3 Tbsp water

Combine all veggies, couscous, dressing. Toss through herbs such as fresh coriander, parsley, mint and chives, and feta, and enjoy hot or cold.

About the Author

Kate Morland

Kate Morland

This blog was started during my pregnancy in 2015 with our 3rd child. Toby and I are busy; we love our crazy busy life fill of active adventures, healthy food and taking time to smell the roses. We want to share our experiences with you to inspire and empower healthy and fulfilling lives. Watch us as we grow! 

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