This salad is me in a bowl! I love the divine colours, textures and flavours in this one – filled with delicious roast veggies, crunchy walnuts and fresh herbs. Love! As the days get cooler this salad is the perfect Autumn meal!
Classic Roasted Veggie Salad
Serves: 2, as a main, 4, as a side
- 1/2 head cauliflower, chopped into florets
- 2 carrots, chopped into long wedges
- 10-12 brussels sprouts, halved
- 1/2 red onion, finely sliced
- 1-2 tbsp olive oil
- Sea salt and pepper
- Handful of fresh herbs (I used mint and parsley)
- 1/4 cup walnuts, crushed
- Preheat oven to 180°C.
- Arrange chopped vegetables on a lined baking tray and drizzle with olive oil. Season generously with salt and pepper and add tray to oven. Roast for 35-40 minutes, or until vegetables are golden and crispy.
- Remove vegetables from oven and allow to cool slightly. Transfer to serving platter or wooden board and sprinkle with crushed walnuts and fresh herbs.
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