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    You are in: Home / Recipes / Roast Vege Salad Recipe
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    Roast Vege Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    sdonaldson's Note:

    This is a really healthy salad, you can put whatever vegies you like in it. I usually serve it warm, but it also tastes good cold with a little bit of sour cream and greek salad dressing (just mix it through).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 220ºC, chop veges into cubes, cover in olive oil and sprinkle potatoes (only) with salt and seasoning.
    2. 2
      Put potatoes in first for 10mins. After that, put pumpkin and sweet potatoes in and turn oven down to 180ºC, cook for another 20mins or until cooked.
    3. 3
      Throw in the tomatoes and turn the oven off, leave everything in to keep warm.
    4. 4
      Blanch the beans, then place in salad bowl with 5 bean mix and spinach.
    5. 5
      When ready to serve put the warm veges in the salad bowl and toss together.

    Ratings & Reviews:

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    Nutritional Facts for Roast Vege Salad

    Serving Size: 1 (654 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 417.4
     
    Calories from Fat 7
    72%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 481.7 mg
    20%
    Total Carbohydrate 94.3 g
    31%
    Dietary Fiber 13.6 g
    54%
    Sugars 9.4 g
    37%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    pumpkin

    beans

    four-bean mix

    seasoning

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