Simple Roasted Vegetable Salad

Perfect for using up any root vegetables you have that might be looking a little sad in the fridge.

Simple Roasted Vegetable SaladIngredients

  • 2 medium carrots, peeled
  • 2 medium sized potatoes, peeled
  • 2 medium sweet potatoes, peeled
  • 1 tbsp coconut oil
  • 2 cloves garlic, crushed
  • Salt and pepper to taste
  • 100g mixed salad leaves
  • 1 tbsp balsamic glaze


  1. Line a tray with baking paper and heat the oven to 180 degrees.
  2. Chop the vegetables into small cubes and add into a bowl.
  3. Add the coconut oil, crushed garlic, salt and pepper and stir well so all the veggies are coated.
  4. Spread the vegetables over the baking tray and cook for 60 minutes or until ready.
  5. Remove from the oven to cool.
  6. Arrange the salad leaves in a serving dish.
  7. Place the vegetables over the top and add the balsamic glaze before serving.