9 roast vegetable salad recipes that will leave you feeling satisfied
Adding a bit more crunch to a basic salad can make it feel more satisfying. Furthermore, by using good quality olive oil and mixing in a variety of tasty herbs when roasting the vegies, you'll also give the whole salad a richer and more interesting flavour.
Aim for a daily intake of five portions of veggies.
Wam honey-roasted pumpkin salad
2. It was last updated last week
This rocket-based salad gets some heft from chunks of Japanese pumpkin, which has been roasted in a combo of olive oil and honey, plus wheat that's been soaked in vegetable broth. Once all the ingredients are ready, give the salad a good toss and top it with pine nuts and sesame seeds.
:
- Roast pumpkin
- Cracked wheat
- Rocket leaves
- Crumbled goat’s cheese
Roasted cauliflower salad
With Greek-style yoghurt dressing
G'day, how's it going? Give it a go! Chuck a small cauliflower, marinated in a combo of sumac and some top-notch extra virgin olive oil, into the oven to roast. Let it chill out, then toss it through a mix of leafy greens with a heap of fibre, like baby kale and flat leaf parsley. The sweet, crunchy pomegranate seeds add a bit of magic to every mouthful.
:
- 500g cauliflower
- Eggplant
- Roasted chickpeas
- Baby kale
- Greek style yoghurt
Roasted pumpkin salad
Topped with crunchy chilli pecans
Want to use up that bag of baby spinach that's always going off before the end of the week? Toss up this salad! Thick wedges of roast pumpkin pack a load of energy into this main course salad. Drizzle with olive oil and sweetened balsamic vinegar before topping with a mix of spicy candied pecans and dried cranberries. Brilliant!
Hero ingredients:
- Kent pumpkin
- Baby spinach leaves
- Danish feta
- Pecans
- Chilli flakes
Roasted pumpkin and heritage tomato salad
Topped with crumbled feta
There's something unmissable about a colourful salad, and this recipe certainly hits the spot. It features a mix of baby and large heirloom tomatoes, baby kale and thinly-sliced radish. The dressing is so tasty too, featuring a mix of wholegrain mustard, cider vinegar, red wine vinegar and maple syrup.
Hero ingredients:
- Kent pumpkin
- Heirloom tomatoes
- Kale
- Crumbled feta
Warm roast vegetable salad
Topped with hard-boiled eggs
This is going to be your new favourite work lunch. The low GI pearl barley base will keep you feeling energised and satisfied way beyond lunchtime (bye-bye, mid-afternoon slump) while the fibre-rich pears add sweetness and crunch. Top with hard-boiled eggs for an extra boost of protein. It can be prepared ahead of time (just make sure to drizzle cut pear wedges in lemon to prevent browning) and dress just before serving.
:
- Pearl barley
- Hard-boiled eggs
- Jap pumpkin
- Reduced-fat feta
There's a salad made with cauliflower and black barley.
With toasted cumin and coriander sprinkled over the top.
Chuck last night's leftover roast veggies into a salad and turn it into a full-on flavour hit. Just chuck in a heap of spinach leaves, some grilled chorizo, herbs, and give it a good drizzle with fresh lemon and olive oil and you're done!
Hero ingredients:
- Leftover roast vegetables (we've used cauliflower, potatoes, carrots and pumpkin)
- Chorizo
- Lemon juice
- Baby spinach
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By Stephanie Alexander
It features a mix of black barley and cauliflower. Stephanie reckons black barley's got a nutty flavour to it, but if you can't find it in your local healthy food shop, you can chuck in brown rice or freekeh instead. The salad's been given a gentle flavour with cumin, coriander, sliced mint leaves and freshly ground black pepper. This recipe makes a fair dinkum big serve, so it's perfect for a barbie or party with mates.
Hero ingredients:
- Black barley
- Cauliflower
- Preserved lemon
Roast vegies with a yummy tahini sauce
Bright and full of flavour
Any salad topped with pomegranate seeds looks quite eye-catching straight away. But this salad's looks are just the start – its charm runs a lot deeper. In here, pumpkin wedges are seasoned with a Moroccan spice mix and mixed through with beets, potatoes, cauliflower and a tummy-tingling Greek yoghurt dressing made with lemon and tahini.
:
- Japanese pumpkin
- Kipfler potatoes
- Cauliflower
- Baby beets
Vegemite, lentil and kumara salad
With pan-fried haloumi
They reckon you can't make friends with a salad, but a mate's always up for a good pan-fried haloumi. Here, a combination of nutrient-rich grains and sweet potatoes makes for a satisfying start, while dried cranberries, haloumi, coriander and thinly sliced red onion chuck in some ripper flavour.
Hero ingredients:
- Sweet potato
- Lentils
- Quinoa
- Red cabbage
- Haloumi
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