Roasted Vegetable Salad | Clean Healthy Recipes

What's the best way use up bits and bobs from the veggie crisper? A salad! This simple Roasted Vegetable Salad is topped with Primal Muesli for an added layer of texture and flavour (trust us on this one.) This salad can be made with whatever veggies you like and is great way to incorporate a big serve of veggies into a meal along with a dose of good fats from our simple dressing. 

Things you Need

Serves 2

For the veggies

  • 1 small sweet potato (white potato is also fine), peeled & diced
  • 2 small carrots, peeled & chopped
  • 1 zucchini, diced
  • 100g pumpkin, peeled & diced
  • 1 small red onion, peeled and sliced
  • 1 clove garlic, crushed
  • 10 cherry tomatoes, chopped in half
  • olive oil
  • salt & pepper

For the dressing

  • 2 tbs dijon mustard
  • 2 tbs honey
  • 1 tbs apple cider vinegar
  • 5 tbs good quality olive oil
  • salt & pepper

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      Preheat oven to 180C.

      Chop up all your veggies and add to large roasting pan. Add crushed garlic, a good drizzle of olive oil and season with salt and pepper. Give the veggies a good toss until they are well coated with the oil and season. 

      Roast your veggies for 45mins - 1 hours or until they are nicely roasted and cook through. 

      Remove from the oven and leave to cool. 

      To make the dressing, combine all dressing ingredients together and whisk well until it's emulisfied to a nice thick creamy consistency. Season with salt if required. 

      To make your salad, add your warm veggies to a mixing bowl, add some fresh spinach leaves and as much or a little dressing as you like. Toss well until all the veggies have a good coating of dressing. 

      For a bit of crunch, sprinkle over some Primal Muesli over your serve of salad.