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The great thing with this salad is that you can use any vegetables in season. Play around with your ingredients. Add chickpeas, lentils, goat’s cheese, feta, toasted nuts for a protein hit.

Serves 4 


  • 4-6 carrots (choose small carrots and leave whole)
  • Any variety of pumpkin or butternut squash, cut into chunks (you can leave skin on)
  • 2 red onions, peeled and quartered
  • 3-4 beetroots, pre-cooked and sliced (source heritage beetroot for colour and variety)
  • 1 sweet corn
  • Small handful of any of the following: watercress, spinach, purslane, landcress etc.
  • 2 tablespoons good quality balsamic vinegar (I use Belazu)
  • 2 tablespoons good quality extra virgin olive oil
  • Vegetarian
  • Low GI
  • Gluten Free
  • Diabetic Friendly
  • Dairy Free
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  1. Pre-heat oven to 200 C. Place carrots, pumpkin, red onion and beetroot in a large mixing bowl. Lightly coat with olive oil, gently massaging until vegetables are easily coated. Place carrots on one tray and rest of vegeetables over 2 large trays. Take care not to overcrowd the vegetables or they will steam rather than roast. Place in oven for 20 to 30 minutes until tender and lightly caramelized. Remove from oven and allow to cool.
    (Carrots are cooked separately as they take longer to cook).
  2. To cook sweetcorn: Bring pot of water to the boil, add the corn and simmer 5-8 minutes. The timing will depend on how fresh the corn is. Drain and refresh under the cold tap. Pat dry with kitchen paper and cut into 6-8 slices. If you want a charred look to your corn you can quickly sear on a dry pan.
  3. Mix balsamic and olive oil together in a sealed jam jar and shake gently to mix.
  4. Arrange your vegetables and leaves on a nice serving platter or board for a rustic look. Gently drizzle with dressing. Serve at once.

Maggie's Tips

A Christmas Twist:

  • 1 small cauliflower, cut into small florets
  • 1-2 parsnips, cut into chunks
  • 10-12 small Brussel sprouts
  • Sprinkle over pomegranate seeds or dried cranberries for extra sweetness and some extra colour.
  1. Follow above instructions in stage 1.
  2. Roast Brussel sprouts on a separate tray 5-7 mins max.
  3. This salad can be served hot or at room temperature.
  4. *Consider serving at room temperature, specially if you have a busy oven. You can roast veggies off early in the morning and set aside until you are ready to serve – the veggies can be reheated ever so slightly if you wish. By choosing to do this way it will alleviate a little bit of stress, especially if you are cooking for a crowd or if you only have one oven taking the impact of the day.