Cooked vegetable salad

Course Salad
Difficulty Low
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 person


  • 1/2 beetroot, peeled and roasted
  • 200 g squash / pumpkin (whichever kind you like) peeled, cut and roasted
  • 1/2 green apple omit if you're using zucchini or aubergine and swap for roasted cherry tomatoes
  • kale , spinach, purple lettuce or other which is firm and slightly bitter to contrast the sweet flavour of the roasted veggies
  • 30 g toasted almonds or pecans, walnuts, hazelnuts
  • 30 g fresh cheese or feta, mozzarella, goat

Recipe Notes

The roasted veggies can be: sweet potato, pumpkin / squash, leeks, fennel, zucchini, aubergine. To cook them we add olive oil, salt and pepper to them and take them to a medium-heat oven (180C) until they're al dente. Depending on the size you cut them in this could take 20-40min. You can also add fresh herbs to them and a garlic clove to add extra flavour. Try to cook them separate so they don't all have the same taste and your salad stays interesting.