Seasonal roasted root vegetable salad
  • 400g Sweet potato (1 med)
  • 1 bunch Baby carrots
  • ½ pear, sliced
  • ½ avocado, diced
  • 10 walnut halves
  • 3 Tbsp pepitas
  • 1 cup salad greens, loosely packed
  • ¼ cup fresh dill, loosely packed
  • 1 Tbsp raw honey
  • 1 Tbsp seeded mustard
  • 1 clove minced garlic
  • 3 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • Salt & pepper, to taste
  1. Preheat oven to 195 C || 380 F
  2. Peel the sweet potato, and chop into pieces about 4cm x 4cm (1in x 1in). Wash the carrots well to remove any dirt, and chop them in half.
  3. Add both to a microwaveable bowl with a few spoonfuls of water. Cover with a microwave lid or plastic film, piercing some holes in the top with a fork.
  4. Microwave on high 6 - 7 mins, covered (note that the cooking time here will depend on the power of your microwave). The vegetables will be softened but still firm.
  5. Strain the veggies and allow to cool slightly, around 5 - 10 minutes. Then add to a baking tray with 3 Tbsp olive oil and a good sprinkling of salt. Toss until coated.
  6. Bake for about 30 minutes or until the outsides just start to brown. You'll need to turn them over at about the 20 minute mark.
  7. To make salad dressing, combine all ingredients in a jar and shake well to combine.
  8. To assemble the salad, place a layer of salad greens on a plate and then assemble the roasted vegetables on top. Scatter the pear, avocado, walnuts and pepitas over the top. Drizzle with the salad dressing, and then sprinkle the fresh dill on top.
Recipe by to her core at