Root Vegetable Salad with Squash and Spring Greens

You can use whatever root vegetables you have for this salad; carrots, turnip, swede or beetroots plus sweet potato too! It is hearty, healthy and a great way enjoy your vegetables over the chilly winter months!

Serves: 2



  • 1/2 a kohlrabi, cut into chunks
  • 1/4 a squash, cut into chunks
  • 2 parsnips, sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Nude spice & all seasoning
  • 2 red onions, quartered
  • 3 large spring greens leaves, cut into shreds (can also sub for kale)
  • Salt & pepper to taste


  1. Preheat oven to 180c
  2. Line 2 baking trays and place the kohlrabi, squash and parsnips on them, making sure they are spread out and not overlapping
  3. Combine olive oil and seasoning in a small bowl then sprinkle over the vegetables, making sure they are evenly coated
  4. Roast in the oven for 30 minutes, adding the onion for the final 10 minutes
  5. In the meantime, steam the spring greens for 5 minutes to cook and set aside
  6. Spoon the greens onto a plate, then top with the roasted vegetables and a little salt. Sprinke over the pumpkin seeds and enjoy!

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