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Roasted Veggie Salad With Cumin Dressing

Yields5 ServingsTotal Time45 mins

A simple, warm salad of roasted vegetables and a cumin dressing

recipe image

  1 ½ cups celery chunks (about ½ inch)
 2 red bell peppers, cut into pieces to match the size of the celery pieces
 2 carrots, cut into chunks to match the other veggies
 12 asparagus spears, tough ends removed
 2 cups broccoli florets
 1 red onion, peeled and cut into chunks
 3 Tbsp olive oil
 Salt and pepper
Dressing
 2 Tbsp olive or avocado oil
 Juice of 1 lemon
 1 tsp cumin seeds, toasted on a dry pan until fragrant
 Salt and pepper
1

Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper

2

Lay the veggies onto the tray, rub with olive oil and sprinkle with salt and pepper

3

Roast the veggies in your preheated oven for about 30 minutes or until the veggies are soft and golden, leave to cool until warm

4

In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning as required

5

Combine the roasted veggies and the dressing in a large salad bowl

6

Serve warm or cold

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories190
% Daily Value *
Total Fat 13.8g18%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.