Ready to mix up your salad game? Polly's roast vegetable salad with miso orange dressing is a quick, colourful way to pack more nutrients into your meal—effortlessly delicious!
Miss Polly's Kitchen Recipe: Roast Vegetable Salad with a Miso Orange Dressing
Ingredients: (serves 4-6)
1 large kumara
1/2 a butternut - sliced into 3cm pieces
1 bulb of garlic - slice off the top part
1 large red onion - quartered
1 tbsp Italian herbs
3 cups spinach - roughly chopped
2 cups thinly sliced purple cabbage
5 Brussel sprouts - shaved
1 cup fresh mint - roughly chopped
1 cup Italian parsley - roughly chopped
1/3 cup walnuts
2 tbsp maple syrup
2 tsp Cajun spice
Dressing:
1/3 cup freshly squeezed orange juice
1 tbsp white miso paste
1 garlic clove (small) minced
3 tbsp extra virgin olive oil
1 tsp red wine vinegar
Directions
1. Preheat the oven to 200 fan bake.
2. Place the chopped butternut and kumara onto a lined baking tray.
3. On a second tray place the garlic and onions.
4. Drizzle both trays with olive oil, season well with salt and pepper and sprinkle with Italian herbs.
5.
Place the kumara on the top level of the oven and the onions/garlic on the lower level.
6.
Bake the onion and garlic for 25 minutes.And bake the pumpkin and kumara and 30-40 minutes.
7. Pan-fry the walnuts with the Cajun spice until lightly toasted, take off the heat, and drizzle with maple syrup. Set aside on a plate to cool.
8. Whisk the dressing together.
9. Once the vegetables are cooked, add them to a bowl with the remaining salad ingredients and the dressing. Gently toss and garnish with the toasted walnuts.
