Warm Roast Vege Salad

This is a great salad to make to use up all the veges in your fridge!

You can use whatever you have on hand, you can keep it vegetarian, or you can add some leftover meat or chicken. I added some leftover Mexican Pulled Pork to this one. 

Ingredients:

• Pumpkin, cut into bite size chunks
• Carrots, cut into bite size chunks
• Parsnips, cut into bite size chunks
• Kumara, cut into bite size chunks
• Red onion, cut into bite size chunks
• Garlic cloves, whole, as many as you like
• Olive oil
• Spicecraft Cravin' Cajun Rub, or any of our Rub flavours will work. 
• Baby spinach leaves, I used around 100gms
• Mexican pulled pork - heat through just before added it to the salad.
• Any salad dressing you have in the fridge, this time I used a Hickory Mayo.
• Pine nuts toasted or not toasted, its up to you. 

Method:

1. Preheat oven to 180C
2. In a bowl, place all of your veges you are going to roast, in this case, I roasted the pumpkin, carrots, parsnips, kumara, red onion and garlic cloves, add a good drizzle of olive oil and a good shake of the Cravin' Cajun Rub, toss everything together until well coated.
3. Place veges on a baking tray, place in the oven for around 30 minutes or until veges are cooked and tender. 
4. Remove from oven, place 1/3 of roasted veges in a big salad bowl, then add a 1/3 of your leftover meat/chicken, 1/3 of the spinach leaves, and 1/3 of your salad dressing, toss, then repeat this step with the rest of the roast veges, meat, spinach and dressing until its all added.
5. Sprinkle some pine nuts on top and eat and enjoy!