Roast Veggie, Greens & Goats Cheese Salad with Fresh Orange Dressing
- Dinner, General, Lifestyle, Lunch, Recipes
Leftover vegetables from Christmas? A random orange? Well try my salad for a lunch or add for dinner with a protein.
b. Roast Veggie, Greens & Goats Cheese Salad with Fresh Orange Dressing
Ingredients
Roasted vegetables
•2 medium beetroot, peeled & cut into wedges
•3 carrots, peeled (half for roasting, half for ribbons)
•Olive oil
•Sea salt & cracked pepper
Salad base
•A handful of baby spinach
•A handful of rocket
•1 ripe avocado, sliced
•80–100g soft goats cheese, crumbled
•¼ cup pepitas (pumpkin seeds), dry toasted
•Zest of 1 orange
Carrot ribbons
•1 carrot, peeled into ribbons using a vegetable peeler
Orange Dressing
•Juice of 1 large orange (or 2 small)
•1–2 tbsp extra virgin olive oil
•1 tsp honey or maple syrup (optional, depending on sweetness of orange)
•Pinch of sea salt
•Optional: ½ tsp Dijon mustard for depth
Method
1.Roast the vegetables
•Preheat oven to 200°C.
•Toss beetroot and chopped carrots with olive oil, sea salt and pepper.
•Roast for 30–40 minutes, turning once, until tender and caramelised.
•Allow to cool slightly (warm is perfect).
2.Toast the pepitas
•Heat a dry pan over medium heat.
•Add pepitas and toast until lightly golden and popping.
•Sprinkle with sea salt, remove and set aside.
3.Make the orange dressing
•Whisk orange juice, olive oil, honey/maple (if using), salt and mustard until balanced and bright.
4.Assemble the salad
•Layer spinach and rocket on a serving platter.
•Add roasted beetroot and carrots.
•Arrange carrot ribbons and avocado slices.
•Drizzle lightly with dressing.
5.Finish
•Crumble over goats cheese.
•Sprinkle with toasted pepitas and fresh orange zest.
•Add a final drizzle of dressing just before serving.
Vegan Roast Veggie, Greens & Orange Salad Simple swaps
•Goats cheese → avocado + optional cashew cream or almond feta
•Honey → maple syrup or omit entirely
Enjoy,
b.x
