Roast vegetable salad with garlic mustard dressing
This roast vegetable salad is packed with colourful veggies and balanced perfectly with a spicy mustard sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 bunches baby beetroot
- ½ butternut pumpkin, peeled, chopped coarsely
- 2 small orange sweet potatoes (400g), peeled, quartered lenghtways
- 1 bunch baby carrots, peeled
- 1 medium red onion (170g), peeled, cut into eighths
- ¼ cup (60ml) Extra virgin olive oil
- 250 g truss cherry tomatoes
- 2 bunches asparagus
- 70 g baby spinach leaves
- 180 g tub persian fetta, drained
- ¼ cup loosely packed fresh flat-leaf parsley leaves
- Garlic mustard dressing
- 1 clove garlic, crushed
- 1 teaspoon horseradish cream
- 1 teaspoon dijon mustard
- 1 tablespoon red wine vinegar
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