Description

This Roasted Vegetable Wreath Salad is a delightful medley of roasted vegetables like potatoes, carrots, and brussels sprouts, perfectly seasoned to create a warm and flavorful dish that’s great for gatherings or a quick meal at home.

Ingredients

Scale

2 medium potatoes – peeled cut in roughly 3 cm (1 inch) cubes
4 small carrots – peeled, cut on diagonal 1.5 cm (½ inch) wide
1 small sweet potato – peeled, cut in half lengthways then into half moons of 3 cm (1 inch)
1 medium red onion peeled, root trimmed, cut into 8 pieces through root
4 large radishes – halved
8 large brussels sprouts – halved
4 medium parsnips – peeled, cut in half across the centre. leave lower half whole, cut top into quarters lengthways.
3 tablespoon extra virgin olive oil
2 tablespoon fresh rosemary – finely chopped
2 tablespoon fresh thyme – finely chopped
1 teaspoon cooking sea salt
½ teaspoon freshly ground black pepper
2 cups baby spinach leaves
¼ cup dried cranberries
¾ cup greek yoghurt
2 tablespoon chives – finely chopped
2 tablespoon flat-leaf parsley – finely chopped
1 tablespoon mint – finely chopped
1 clove garlic – finely chopped
1 teaspoon lemon zest – finely zested
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

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Instructions

Preheat your oven to 200 degrees C (390 F) and line two sheet pans with baking paper.
Group the vegetables together. Drizzle each tray with half the olive oil, herbs, salt, and pepper; coat the vegetables.
Bake for 20 minutes. Remove the Brussels sprouts and radishes as they may be ready. Test with a skewer for doneness.
Toss the vegetables for even cooking, swapping the trays if necessary. Return remaining vegetables to the oven and bake for another 10-20 minutes until tender.
While the vegetables bake, combine all sauce ingredients in a small bowl. Adjust seasoning to taste.
On a large serving platter, arrange spinach leaves around the edge and top with roasted vegetables, mixing colors and shapes. Sprinkle with dried cranberries and serve warm or at room temperature.

Notes

Use seasonal vegetables for the best flavor and freshness.
Feel free to substitute any vegetable you prefer or have on hand for this salad.
This dish can be served warm or at room temperature, making it versatile for gatherings.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 10g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 12g
Protein: 9g
Cholesterol: 5mg