Orange and root vegetable salad recipe

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Oranges are popular for their ability to lend vibrancy and tartness to dishes. This dinner for two sees them roasted alongside sweet root vegetables and creamy goat’s cheese and drizzled with a gorgeously zesty dressing. See method

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 467 calories / serving

Ingredients

  • 1 red pepper, cut into long thick pieces
  • 1 fennel bulb, cored and thickly sliced
  • 200g (7oz) baby carrots, trimmed
  • 200g (7oz) baby parsnips (optional)
  • 1 tbsp extra-virgin olive oil
  • 1 soft-rinded goat’s cheese round, sliced or cut into chunks
  • 1 orange, cut into thin slices
  • 100g (3 1/2oz) babyleaf salad
  • 2 tbsp pecans, toasted

For the dressing

  • 1 tbsp extra-virgin olive oil
  • ½ orange, juiced
  • 1 tbsp sherry vinegar
  • 2 tsp Dijon mustard
  • 1 shallot, finely diced

Each serving contains

  • Energy

    1940kj
    467kcal
    23%
  • Fat

    35g 49%
  • Saturates

    12g 58%
  • Sugars

    23g 26%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 24.3g Protein 16.1g Fibre 4.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the pepper, fennel and carrots on a baking tray and toss with the olive oil and some seasoning. Roast for 25 minutes.
  2. Turn up the oven to gas 9, 240°C, fan 220°C. Scatter the goat’s cheese and orange slices over the veg and roast for 5 minutes, or until the cheese is golden at the edges.
  3. Meanwhile, combine the dressing ingredients in a jar with a lid; season and shake well.
  4. Arrange the vegetables, oranges and cheese on serving plates. Add a handful of salad to each, then scatter over the pecans. Pour over the dressing and serve.

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