The dressing for this salad Is particularly yummy! I use a mix of veges - whatever I have at the time, like kumara, butternut, etc but I keep the potato dominant. I also usually add in an onion and some halved garlic cloves. Its very versatile.
Preheat oven to 230°C. Line a large baking tray with baking paper.
Cut vegetables into 2cm pieces and place a bowl. Pour in the oil and stir to distribute well then place in a single layer on the tray. Season with salt and pepper.
Roast vegetables, turning once, for ~20 minutes or until golden and tender. Set aside to cool to room temperature.
Heat a non stick frying pan over medium heat. Add pine nuts and cook stirring for about 3 minutes or until golden. (Take care not to burn them)
Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on high for 10 seconds or until honey is melted. Replace lid and shake until well combined.
Place vegetables over spinach in a large bowl (or on two smaller serving platters). Sprinkle with pine nuts and crumbled feta. Drizzle with dressing and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (641g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 582 | ||
Calories from Fat: 238 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 495.4mg | 17 % | |
Potassium 1409.1mg | 37 % | |
Total Carbohydrate 76.6g | 23 % | |
Dietary Fiber 20g | 80 % | |
Sugars, other 56.5g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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