Roast vegetable salad


November 17, 2017


A vibrant salad with delicious roast vegetables and juicy Violife Mediterranean Style. Ideal for a quick and healthy lunch with lots of color.

Dice the pumpkin and the beetroot and place on a baking tray with some rosemary sprigs, olive oil and a pinch of salt. Bake at 180°C for 25 minutes. Meanwhile place the Violife Mediterranean Style slices on a very hot griddle pan and grill for 1½ minutes on each side. Mix all ingredients for the dressing in a jar and shake well. To assemble, mix the salad leaves with the roast veggies, sprinkle with pine nuts, add the dressing and top with the grilled Violife.


200g Violife Mediterranean style

200g pumpkin

4 small beetroots

1 orange and its zest

2 tbsp pine nuts


3 tbsp olive oil

1 tbsp vinegar

3 pinches of salt