Warm Vegetable Salad with Persimmon
Healthy Roasted Vegetable Salad to Share
Serves
6
Prep Time
15 mins
Cook Time
50 mins
Make the most of persimmon season with this delicious roasted salad.
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ShareIngredients
6 persimmon
each cut into eight wedges4 red skinned potatoes
cut into chunks3 carrots
peeled and chopped into chunks1 red onion
quartered1 onion
quartered1 yellow capsicum
seeds removed and chopped1/4 pumpkin, flesh, whangaparaoa crown, fresh, baked with oil
peeled and chopped8 button mushroom
halved1 cup walnut halves
2 Tbsp olive oil
A splash of pomegranate balsamic vinegar
4 Tbsp olive oil
1 tsp ground ginger
1 tsp wholegrain mustard
A squeeze of manuka honey
A pinch of black pepper
Method
Pre-heat oven to 190°C.
Combine dressing ingredients in a jar.
Line a roasting dish with baking paper, add potatoes, onions, carrots and pumpkin and give a light coat with cooking spray and cover with dressing – toss to coat and roast in a single layer
Drizzle persimmon, capsicum and mushrooms with olive oil and pomegranate vinegar and add to root vegetables after 20 minutes.
Continue to cook for 50 minutes or until tender and caramelised
Serve hot, warm or cold as a big platter
