Roasted Root Vegetable & Walnut Salad

Roasted Root Vegetable & Walnut Salad


I love a good salad – and this salad is perfect. It’s filling, hearty & cosy as well as simple & totally healthy.

Oven roasted vegetables are amazing, they are always good.
Simply combine delicious roasted vegetables & fresh greens with some walnuts… and voila… you have an incredible salad.

I love making this roasted vegetable & walnut salad for a healthy lunch or dinner. It’s really easy to roast a big tray of these veggies and serve this fresh salad for friends & family or make a quick salad for yourself.

This recipe is easy to make, is totally healthy & is free from any nasty, processed ingredients. It’s also a well balanced meal – it’s filled with healthy fats, healthy plant-based protein and good carbs.

I hope you love it as much as I do! Enjoy! xo


To make this salad you can either use a serving of my savoury roasted root vegetables or you can follow the instructions below to make a single serving of roasted root veggies! If you choose to use my savoury roasted root vegetable recipe, simply serve a portion of veggies with a big handful of fresh greens (baby spinach and arugula are my favorites), a squeeze of fresh lemon juice and raw walnuts.



-1 or 2 beetroot
-1/2 cup diced butternut
-1 carrot
-1 sweet potato
-1 or 2 teaspoons macadamia nut oil (or another oil good for cooking)
-1/8 onion
-1 big handful baby spinach
-fresh arugula/ rocket (optional)
-1/8 to 1/4 cup raw walnuts
-a squeeze of fresh lemon juice
-sea salt
-cracked black pepper

(serves 1 – to make a bigger salad simply double the quantities used)



-preheat oven to 180 degree’s Celsius (360 F)
-rinse all fresh ingredients
-peel and chop the beetroot
-peel & remove the seeds from the butternut and then dice
-peel and slice the carrot
-slice the sweet potato
-peel and chop the onion
-add all of the prepared veggies to a roasting tray or dish and drizzle with oil
-add sea salt & cracked black pepper
-roast for 30 to 60 minutes or until cooked to your satisfaction, tossing occasionally to avoid burning
-once roasted, add the veggies to a plate of fresh baby spinach & arugula (optional)
-sprinkle with walnuts
-add a squeeze of fresh lemon juice
-serve fresh, eat & enjoy every bite!

Made with love by Liezl Jayne xo