Warm Roast Veggie Salad

by Low FODMAP Lady (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Quick (1387)      Simple (966)      Gluten Free (672)      Vegetables (486)      Make Ahead (307)     
This low FODMAP salad is as warm in colour as it is in temperature. It’s a fun, fruity, flavoursome vegetable salad that is a delight to eat. Every mouthful is literally a burst of different flavours!

Having just re-downloaded Sue Sheppard’s FODMAP app (Highly recommended!! A great resource backed by sturdy scientific data) I am rediscovering fruits and vegetables I have neglected. This week I thought I’d have some fun experimenting with red cabbage and radishes.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Makes: 4-6 servings

Ingredients
300g red cabbage, roughly shredded
3 large carrots, halved and sliced (approx. 1x1cm)
600g pumpkin, cut into small slices (1cm thick, approx. 5x5cm)
3 seedless mandarins, peeled and segmented
3 tbs olive oil
2 1/5 tbs maple syrup
1 tbs whole grain mustard
2 tbs red wine vinegar
A few sprigs of mint

Method
Preheat oven to 200° (180° fan forced)
Combine 2 tbs of olive oil, 2 tbs of maple syrup and the whole grain mustard, and mix thoroughly. Pour over carrot and pumpkin and toss to coat.


Warm roast veggie salad ready to serve

Lay carrots and pumpkin in a lined baking tray. Roast for 30-40 minutes, turning once or twice.


Warm roast veggie salad ready to serve

Prepare dressing by mixing remaining olive oil, maple syrup and red wine vinegar.
In a large serving bowl mix roasted vegetables, cabbage, mandarins, mint and salad dressing


Warm roast veggie salad ready to serve


Categories
#Easy
#Simple
#Quick
#Healthy
#Vegetarian
#Lunch
#Dinner
#Gluten free
#LowFODMAP
#Fructose free
#Cabbage
#Pumpkin
#Carrot
#Make Ahead
#Vegetables
 
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