Roasted Vegetable Salad


  • 1/4 diced kent pumpkin
  • 2 sweet potatoes diced into squares
  • 4 tablespoons olive oil (plus extra for drizzling Handful of fresh baby spinach)
  • 4 tablespoons toasted pine nuts
  • 6 tablespoons PICKLD Mint Seasoning Premium Blend
  • Salt & pepper to taste

Ready In

45 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200° C and prepare a baking tray with baking paper.

    Step 2

    In a bowl, combine the pumpkin, sweet potato, 2 tablespoons of olive oil, and the PICKLD Mint Seasoning. Season with salt and pepper and ensure the vegetables are well coated.

    Step 3

    Spread the vegetables onto the baking tray and bake in the oven for 20-30 minutes (depending on your oven).

    Step 4

    Serve on a bed of fresh baby spinach, sprinkle with pine nuts and drizzle with a little olive oil.

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