Warm Roast Veggie Salad

Posted 2016-04-07 by Low FODMAP Lady ⇒ follow

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.

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

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

Categories
#easy_
#simple
#quick
#healthy_
#vegetarian
#lunch_
#dinner_
#gluten_free_
#lowfodmap_
#fructose_free_
#cabbage_
#pumpkin
#carrot
#make_ahead_
#vegetables

%recipeyum

227612 - 2023-07-17 10:29:39

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