Mum’s Roast Veggie Salad

by Trudy ~ Veggie num num on February 28, 2011

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

Mum’s Roast Veggie Salad

As far as I’m concerned there’s nothing quite like my Mum’s home cooking!! She always cooked us the most wonderful healthy and delicious food growing up and as kids we were encouraged to help out in the kitchen as often as we liked; a great tradition that has been passed on to their grandkids too.

I know my sister, brother and I acquired our love of cooking and healthy food by sharing in this experience and can’t thank both my parents enough for all the wonderful times we have spent in the kitchen together as a family. Mum and Dad have been visiting with us this past week and I had a couple of dinner requests for her, including the firm family favourite roast veggie salad.

I have wanted to share this veggie salad recipe for a while and am very happy to be posting it for you today. Mum would like you all to know that this vegetarian recipe can be prepared with whatever vegetables you prefer or have on hand and that she often uses an assortment of other ingredients like dried apricots or pears instead or the dates and any nuts or seeds you like instead of or including the walnuts. Roasted beetroot, parsnip and other root vegetables and any greens you like can all be added to this wonderful salad recipe.

Mum’s roast veggie salad is truly a taste sensation with a combination of all the good things in one delicious bowl, just check out that tasty list of ingredients!! We served it up for a super tasty and healthy dinner with lots of crusty bread or you could try accompanying it with this couscous recipe if you prefer.

Mum’s Roast Veggie Salad

Preparation time: 50mins
Serves 4

  • 2-3tbs vegetable oil
  • 500g (1lb) pumpkin, skinned & chopped
  • 400g (14oz) potato, chopped
  • 400g (14oz) sweet potato, chopped
  • 1-2 carrots, peeled & chopped
  • 1 tbs vegetable seasoning or powdered vegetable stock {we used a Greek spice seasoning}
  • 240g (8oz) mushrooms, sliced
  • 2 garlic cloves, diced
  • 200g (7oz) broccoli florets
  • 3 good handfuls of mixed lettuce leaves
  • 2-3 celery sticks, diced
  • 1 red apple, diced and tossed in lime juice
  • 240g (8oz) cherry tomatoes, sliced in half
  • 125g (4oz) feta cheese (optional for non vegans)
  • 100g (3½ oz) walnuts (or any nuts &/or seeds you prefer)
  • 7-10 dates, pitted and chopped

for the dressing

  • ¼ cup mayonnaise (or veganaise)
  • 1tbs dijionaise (or 1tsp Dijon mustard for vegans)
  • 1tbs balsamic vinegar
  • ½-1 tsp harissa
  • 1tbs olive oil

Pre-heat the oven to 220°C/428°F

Drizzle the vegetable oil into one large or two smaller baking trays and place them in the oven to warm the oil for a few minutes.

Once the oil has warmed, carefully add the chopped pumpkin, potato, sweet potato and carrot.

Bake the vegetables for 40-45 minutes, turning if need be, until roasted evenly, remove from the oven and set aside to cool slightly.

Meanwhile heat a small amount of oil or butter in a frying pan, add the mushroom and garlic and fry for 3-4 minutes until tender. Add the broccoli florets and toss through for 2-3 minutes until warmed through, remove from heat.

Prepare the dressing by whisking all ingredients together with a little freshly cracked black pepper and a pinch of salt flakes.

On a large platter arrange the salad. Start with the roast vegetables, top with the lettuce leaves and then the mushroom and broccoli mixture, scatter over the apple, celery, cherry tomatoes, dates, walnuts and feta if using.

Drizzle over the dressing and serve with lots of crusty bread or couscous for a completely delicious and amazingly healthy vegetarian meal.

Mum’s Roast Veggie Salad

{ This recipe comes to you with very special thanks to my beautiful Mum xo }

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 15 comments… read them below or add one }

chow vegan February 28, 2011 at 1:25 pm

Wow, that is one super awesome platter of veggies! It looks so yummy! So nice of your mum to share the recipe! :-)

Beth Cregan February 28, 2011 at 5:14 pm

I have really enjoyed your recipes! Last week, my girls and I made the peanut butter cookies and I am making that vegetarian salad ASAP.
Thanks for your blog.

sally March 1, 2011 at 1:14 am

What a beautiful plate of salad! Roasted veggies are definitely a favorite of mine.

Ben Osmann March 1, 2011 at 5:33 am

That looks really tasty! I bet an addition beets to the roasted veg would be nice too.

Jenné @ Sweet Potato Soul March 1, 2011 at 5:53 am

Beautiful salad! Sounds like you have an incredible mother. My mom was awesome too, but she NEVER cooked! She was a single mother, and relied on take-out, eating out, and my grandmother’s food to feed me. Lucky for me, we did maintain a “semi-vegetarian” diet (only chicken and fish), and my Nana is a great cook. She’s definitely the reason I’m so in love with food today.
Thanks for sharing this special recipe! I especially like the use of walnuts with the veggies, and harissa in the dressing!

Kim March 2, 2011 at 8:13 am

I wanted to let you know that I think your photos are just beautiful! They are rich, deep and full of color! They make vegan food look that much better.

Kim

loreal March 3, 2011 at 12:14 pm

this is gorgeous!!! has a lot of my fav things too! yum yummm! can’t wait to eat it! i would even bring this to a gathering! thanx sooo much for this recipe and this site!!

Lynn March 4, 2011 at 11:25 pm

This looks SO good. Will be making soon.
Thanks for sharing!

Trudy ~ Veggie num num March 8, 2011 at 9:10 am

Thanks Chow Vegan!!

Hi Beth, wonderful to hear you and your family are enjoying Veggie num num, hope you all love this veggie salad as much as our family does :D

Me too Sally :)

Yes indeed Ben, Beets would be an awesome addition!!

Hi Jenne, Mum’s are the best aren’t they and Grandmas and Nanas too; it’s very special to be able to discover the joys of food and cooking through those we love… thanks for your sweet comment :)

Yay! Thanks so very much Kim!!

My pleasure Loreal, I hope you get to devour this delicious salad soon and try more of Veggie num num’s recipe, thanks for your comment :D

Hi Lynn, I have to say this salad is super good, hope you try it soon!!

Renee March 16, 2011 at 6:26 pm

I made this last night and can vouch for its awesome-ness! It took me ages to prepare (made my own harissa from scratch, since I couldn’t find it anywhere), but it was well worth the effort.
This is my first attempt at any of your recipes, but the great pictures enticed me – many thanks for sharing, and I look forward to trying out more!
cheers!

Trudy ~ Veggie num num March 31, 2011 at 4:08 pm

Hi Renne! So very glad you loved this, bet your homemade harissa added to the awesomeness of this great dish :) hope you continue to enjoy lots of Veggie num num recipes!!

Ross October 29, 2011 at 6:12 pm

As a slowly converting meat-eater I can honestly say that one of the things that I would miss if I was 100% vego is a roast dinner. All my life I have been a self-confessed meat addict.

Roast lamb would be one of my fave’s.

Over the last 6 months our family has cut down on the amount of meat that we eat. We now have meat about twice a week.

“Mum’s Roast Veggie Salad” is now my Roast Dinner of Choice. I actually prefer this to a “traditional” roast dinner. When my wife asks what roast I’d like, I ALWAYS choose this now. We have it almost every single week. We have had maybe 2 roast meat dinners in the last 4 months.

This meal is AMAZING. I am learning new things to do with vego meals & this meal is just a winner – every time.

I do a garlic & mustard aioli for the dressing without the harissa (my kids don’t like the spiciness), and I also wilt the leaves off the spinach & add it to the green leafy salad.

I “marinade” the apple & chopped dates in a little lime juice (keeps the apple from browning off) for about an hour, and find that the cherry tomatoes are kind of optional as a result.

It makes a great sharing plate for the middle of a table & goes really well with a light, floral-hopped springtime beer.

I’m making it tonight. The roasties are in & I’m cutting up the apple & dates next.

Y-U-U-U-U-U-U-M!

Ross October 29, 2011 at 7:15 pm

Oh. And you MUST sprinkle toasted pepitas on the top.

Trudy ~ Veggie num num November 2, 2011 at 2:30 pm

Hi Ross!! Gee, thanks so much for the awesome feedback on this recipe :) It’s fantastic to hear you’ve discovered the joys of veggie cooking and eating and I am so happy this recipe is now one of your favourites – I’ll be sure to let my Mum know just how much you love it, our family loves it too!! Thanks again!!

Aunty Mary June 4, 2012 at 1:21 am

Hi Trudy, well made ya Mums roast vegie salad and christened the new platter. It made enough to feed the neighbourhood…….my neighbour Joan walked in as we were finishing our dinner and she was lucky enough to take some leftovers for her dinner. She loved it and now wants the receipe so she can make it too. Will introduce her to your websie.

Leave a Comment



Previous post: Choc-a-Block Choc Banana Pudding Ice Cream

Next post: Italian Seitan, Roasted Eggplant, Zucchini, Garlic & Basil Penne

cialis printer over the counter clopidogrel does cialis delay ejaculation