Roasted veg salad

By Drum Digital
16 August 2010

This is best served warm but is just as good when cold. This is a great side salad and would go very well with the pap tart below. For something different, when having a party, serve your salad in small cups individually to your guests with dessert forks instead of having a large salad bowl.

Preparation time: 5 minutes

Cooking time: 20-25 minutes

Serves 12 or more

You will need

500 g baby potatoes

1-2 butternut, cubed

60 ml (¼ cup) canola or olive oil

5 ml (1 tsp) ground pepper

45 ml (3 tbsp) chopped fresh thyme or rosemary

Mix with

1 packet (400 g) salad leaves

1 cucumber, cubed

Salad dressing

125 ml (½ cup) mayonnaise

60 ml (¼ cup) tomato sauce

¼ onion, finely grated

1 clove garlic, crushed or finely chopped

freshly ground pepper


1. Preheat the oven to 190 °C. Lightly grease 2 baking trays with oil. Boil the potatoes in water and a little salt for 6 to 8 minutes or until almost done. Remove from the pot and drain the water.

2. Cut in half and transfer to the prepared baking sheet. Drizzle with half the oil, then sprinkle with half the black pepper and chopped herbs. On another baking sheet, spread the butternut and drizzle with the rest of the oil and sprinkle with the rest of the ground black pepper.

3. Roast both in the oven – about 10 minutes for the potatoes and 15 to 20 minutes for the butternut – until both are slightly golden. Meanwhile, mix the salad dressing ingredients together and lightly season with freshly ground pepper. Chill in the fridge until needed.

4. In a large salad bowl, mix together the roasted butternut and potatoes with the lettuce leaves and cucumber. Then transfer to small cups and serve with the dressing.

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