Roasted Vegetable Salad

Serves 2-4


  • Olive oil
  • 10 brussels sprouts halved
  • 10 shallots peeled and halved
  • 1/2 Kent pumpkin, skin on, sliced into thin wedges
  • 5 golden baby beetroots halved
  • 5 purple baby beetroots halved
  • 1 bunch of baby kale
  • 1/2 bunch of sage
  • 1/2 bunch of rosemary
  • 1/2 bunch of thyme
  • Salt and pepper
  • 1 handful of diced and toasted pumpernickel
  • 2 tablespoons crumbled feta
  • 5 baby radishes thinly sliced (optional for garnish)


For dressing

  • Juices from roasting tray
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fig vino cotto (sherry vinegar)
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon



  1. Preheat oven to 200C.
  2. Preheat olive oil in a saucepan over high heat. Sear the Brussels sprouts and shallot halves in the hot pan, giving them a nice color on the cut surface. This is called ‘marking’ and gives a nice crunch and flavor to the vegetables.
  3. Combine the sprouts, shallots, pumpkin wedges, beetroots, baby kale and herbs in a roasting tray. Season with salt and pepper and drizzle generously with olive oil. Roast in the oven for 20-30 minutes, until vegetables are cooked through.
  4. For the dressing, combine all ingredients in a screw-top jar and shake until well combined.
  5. Transfer the roasted vegetables to a serving platter and sprinkle with Pumpernickel, feta and sliced radish, if using. Drizzle with the dressing. Serve warm.

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