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.