Root Vegetable Salad with Squash and Spring Greens

December 12, 2018

Root Vegetable Salad with Squash and Spring Greens

Getting your daily vegetable intake is important. You can do just that with this vegtastic recipe. A perfectly healthy meal for all of the family to enjoy. Add a sprinkle of our Nudespice Spice & All to finish off.

Ingredients

  • 1/2 a kohlrabi, cut into chunks
  • 1/4 a squash, cut into chunks
  • 2 parsnips, sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Nudespice Spice & All Blend
  • 2 red onions, quartered
  • 3 large spring greens leaves, cut into shreds (can also sub for kale)
  • Salt & pepper to taste

Method 

  • Preheat oven to 180c
  • Line 2 baking trays and place the kohlrabi, squash and parsnips on, making sure they are spread out and not overlapping
  • Combine olive oil and seasoning in a small bowl then sprinkle over the vegetables, making sure they are evenly coated
  • Roast in the oven for 30 minutes, adding the onion for the final 10 minutes
  • In the meantime, steam the spring greens for 5 minutes to cook and set aside
  • Spoon the greens onto a plate, then top with the roasted vegetables and a little salt. Sprinkle over the pumpkin seeds and enjoy!



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