Roasted vegetable salad with walnuts and orange dressing

Serves: 8

Time to make: 40 mins

Ingredients

More weights & measures

1 large kumarasweet-potatoX, cut in chunks

1 large beetrootbeetsX, peeled, cut in chunks

2 large carrots, scrubbed, cut in batons

2 cups pumpkin, cut in chunks

3 cloves garlic

1 tablespoon oil

1 orange, zest and juice

1 tablespoon brown sugarlight brown cane sugarX

50g walnut pieces

3 cups baby spinach

Dressing

1-2 tablespoons runny honey

½ cup low-fat plain yoghurt*

1 orange, ¼ cup juice and zest

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 200°C. Place vegetables in a roasting pan with garlic. Toss in oil.

2 Roast all vegetables except spinach for about 20 minutes or until nearly tender. Toss in orange zest, juice and brown sugar. Continue cooking until juice is evaporated and vegetables are completely cooked. While vegetables are roasting, place walnuts in a pan over a low heat and toast for 10 minutes or until browned.

3 To make dressing, warm honey slightly in microwave. Add yoghurt, orange juice and zest. Mix well. Add more honey if you prefer a sweeter dressing.

4 In a large bowl or platter layer baby spinach then roasted vegetables. Toss through toasted walnuts and drizzle over dressing.

HFG tip

Nutrition Info (per serve)

Calories 148 cal

Kilojoules 620 kJ

Protein 4 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 13 g

Dietary fibre 4 g

Sodium 60 mg

Calcium 70 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.