How to Make a Roast Vegetable and Spinach Leaf Salad

Step-by-Step Guide

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   Step 1: Heat oven to 200C or 395F and line a baking tray with non-stick paper.

   As sweet potato and zucchini will roast quicker, it is recommended to cut the non-sweet potato into smaller cubes. , In a bowl, mix raw vegetables except the tomato with enough olive oil to coat lightly.
   
   Pour onto your lined tray and spread out evenly so the cooking time is less.
   
   If possible, position the non-sweet potatoes towards the outside edge of the tray to cook quicker. , Know your oven, if roasting vegetables normally takes 40 minutes, it's recommended to plan around that so the vegetables will be ready in time.
   
   Shake the pan occasionally to ensure even roasting. , If you do your washing up while the vegetables roast it saves time & finding extra utensils. ,, Season generously with salt and pepper. , Try not to break the vegetables up however as the presentation is better with crisp shapes. , Stir the dressing again in case it had separated.
   
   Add the roast vegetables on top and serve. ,
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   Step 2: Wash and prepare your vegetables cutting them into the size you wish.

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   Step 3: Mix together vegetables.

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   Step 4: Roast 20-30 minutes or until cooked and golden.

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   Step 5: Allow to cool and transfer to a bowl.

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   Step 6: Rinse and dry your salad leaves with a spinner or paper towel.

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   Step 7: Make your dressing: Mix mustard

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   Step 8: balsamic

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   Step 9: 2T oil and whisk well until combined.

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    Step 10: Pour half the dressing into the roast vegetables and stir well but gently using a large spoon to fold the vegetables through.

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    Step 11: Place your spinach or salad leaves onto a plate and top with the tomato and remainder dressing.

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    Step 12: Finished.

Detailed Guide

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