Winter vege salad
A relishing side dish or main meal, this warm winter vege salad features all the best in season produce. From the crispy kale to the roasted pumpkin, potato, carrots and onion, it’s packed full of goodness. Toss together with lentils and a lemony garlic dressing for a sensational salad.
Ingredients
Method
Ingredients
- 500g pumpkin, cut into chunks
- 3 potatoes, cut into chunks
- 3 carrots, cut into chunks
- 1 onion, cut into wedges
- 1 bunch kale, stems removed and torn
- 1 can (400g) lentils, drained and rinsed
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- Large handful of parsley, roughly chopped
Method
- Preheat your oven to 180°C fan bake. Place the pumpkin, potato, carrot and onion on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to combine, then bake for 1 hour or until tender.
- Meanwhile, place the kale on a lined baking tray and toss together with a generous drizzle of oil, salt and pepper. Bake for 10-12 minutes or until crispy, tossing halfway through.
- In a large serving bowl, combine roasted vegetables and lentils.
- Whisk together lemon zest and juice, garlic and two tablespoons of extra virgin olive oil. Season to taste with salt and pepper, then pour over the roast vegetables. Toss to combine, then stir through the kale.
- Garnish the salad with parsley to serve.
Tips:
- For an interesting new flavour addition, toss in a third cup of sliced olives in with the lentils.