By womensweeklyfood.com.au
Roast vegetable salad with garlic mustard dressing
Instructions
Prep:20minCook:40min
This popular salad recipe is a vibrant and flavour-packed dish that serves 8.
Updated at: Sat, 14 Nov 2026 00:11:50 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories208 kcal (10%)
Total Fat11.6 g (17%)
Carbs23.1 g (9%)
Sugars9.7 g (11%)
Protein5.6 g (11%)
Sodium181.6 mg (9%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 bunchesbaby beetroot
0.5butternut pumpkin
peeled, chopped coarsely
400gorange sweet potatoes
small, peeled, quartered lenghtways
1 bunchbaby carrots
peeled
170gred onion
medium, peeled, cut into eighths
¼ cupextra virgin olive oil
250gcherry tomatoes
truss
2 bunchesasparagus
70gbaby spinach leaves
180gpersian fetta
drained
¼ cupfresh flat-leaf parsley leaves
loosely packed
1clove garlic
crushed
1 teaspoonhorseradish cream
1 teaspoondijon mustard
1 tablespoonred wine vinegar
Instructions
View on womensweeklyfood.com.au
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