Warm Vegetable Salad with Persimmon
Healthy Roasted Vegetable Salad to Share
6
Serves
15 mins
Prep Time
50 mins
Cook Time
Recipe author
The 5+ A Day Charitable Trust
Make the most of persimmon season with this delicious roasted salad.
Rate this recipe
Share
Ingredients
Persimmons
6 persimmon
each cut into eight wedges
4 red skinned potatoes
cut into chunks
3 carrots
peeled and chopped into chunks
1 red onion
quartered
1 onion
quartered
1 yellow capsicum
seeds removed and chopped
1/4 pumpkin, flesh, whangaparaoa crown, fresh, baked with oil
peeled and chopped
8 button mushroom
halved
1 cup walnut halves
2 Tbsp olive oil
Dressing
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
To Roast Vegetables
To Serve
1
Pre-heat oven to 190°C.
2
Combine dressing ingredients in a jar.
3
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
4
Drizzle persimmon, capsicum and mushrooms with olive oil and pomegranate vinegar and add to root vegetables after 20 minutes.
5
Continue to cook for 50 minutes or until tender and caramelised
Nutrition Information per Serving (348g)
Energy
1442kJ (345 kcal)
Protein
9g
Total Fat
19.9g
Saturated Fat
4.7g
Carbs
30.5g
Dietary Fibre
4.4g
Sodium
33.5mg
Iron
2.9mg
Zinc
mg
Vitamin B12
µg
