Roasted Vegetable Salad

Essential Benefits

• Immune Support: High in vitamins A and C from pumpkin and kumara to help fight off seasonal cold-weather illness.

• Sustained Winter Energy: Packed with complex carbohydrates that break down slowly, keeping you full and warm longer.

• Gut Health & Digestion: Rich in dietary fiber from root vegetables and seeds to support healthy digestion.

• Heart-Healthy Fats: Olive oil, pumpkin seeds, and walnuts provide plant-based omega-3s and healthy fats for cardiovascular wellness.

Ingredients

• Vegetables: 2 cups pumpkin (cubed), 1 medium kumara (cubed), 2 small beetroot (peeled and wedged), 1 red onion (wedged), 2 tbsp olive oil, salt & pepper.

• Greens: 3 cups fresh baby spinach or rocket.

• Toppings: 1/4 cup pumpkin seeds (peps) or toasted walnuts.

• Dressing: 2 tbsp olive oil, 1 tbsp pure maple syrup, 1 tbsp grain mustard, 1 tbsp lemon juice.

Instructions

1. Roast the Veggies: Preheat oven to 200°C (400°F). Toss pumpkin, kumara, beetroot, and red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 30–35 minutes until tender and golden.

2. Make the Dressing: Whisk olive oil, maple syrup, grain mustard, and lemon juice in a small bowl until smooth.

3. Assemble Warm: Arrange baby spinach or rocket on a large platter. Pile the hot roasted vegetables directly over the greens so they wilt slightly.

4. Garnish & Serve: Drizzle the maple-mustard dressing over top and finish with toasted pumpkin seeds or walnuts. Serve warm.

Warm winter roast veggie salad. Source: Occasionally Eggs.

Originally published by Anahata Yoga Retreat.