Mixed Roast Winter Vegetable Salad

    45 minutes

    This is a whole meal in itself but it also works very well as a side dish. So many different flavours and textures.


    Victoria, Australia
    4 people made this

    Serves: 4 

    • 8 small turnips, peeled and quartered
    • 1 medium sweet potato, peeled and chopped
    • 4 small fennel bulbs, trimmed and quartered
    • 8 kipfler potatoes, cut into chunks
    • 1 tablespoon olive oil
    • 4 radishes, sliced
    • 4 Jerusalem artichokes
    • 60g watercress
    • Dressing
    • 1/3 cup honey
    • 1/3 cup white wine vinegar
    • 4 cloves
    • 3 tablespoons olive oil
    • sea salt and freshly ground pepper

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C. Place the turnips, sweet potato, fennel and potatoes in a shallow baking dish, add the olive oil and toss to coat.
    2. Roast the vegies in the oven for 35 minutes, or until tender.
    3. Meanwhile, make the dressing. Pour the honey and vinegar into a saucepan, add the cloves and simmer. Remove the cloves and discard then whisk in the olive oil.
    4. Remove from the oven and allow to cool slightly. Place in a serving bowl and add the radishes, artichokes and watercress.
    5. Pour the dressing over the vegetables, toss and season with salt and pepper.

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