Roast Root Veggie & Crouton Salad

Name: Roast Root Veggie & Crouton Salad with Creamy Pesto & Feta
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Mixed Salad Leaves; 1 Red Onion; 1 packet Cow's Milk Feta; 1 Tomato; 1 Carrot; 1 packet Creamy Pesto Dressing; 1 Beetroot; 1 Butternut Pumpkin; 1 Ciabatta

with Creamy Pesto & Feta

4.5(19)Review summary

Recipe Development TeamUpdated on January 16, 2026

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Calories

:

703 kcal

Protein

:

26g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Soy
Wheat
Gluten
Cashew
Pine nut
May contain traces of allergens
Lupin
Sesame
Almond
Hazelnut
Eggs
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

1

Red Onion

1 packet

Cow's Milk Feta

(Contains: Milk, Cashew, Pine nut, May contain traces of allergens)

1

Tomato

1

Carrot

1 packet

Creamy Pesto Dressing

(Contains: Soy)

1

Beetroot

1

Butternut Pumpkin

1

Ciabatta

(Contains: Soy, Wheat, Gluten, May contain traces of allergens, Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)

Nutrition

Calories703 kcal

Energy (kJ)2940 kJ

Fat30.3 g

of which saturates13.3 g

Carbohydrate78.5 g

of which sugars18.3 g

Dietary Fibre11.7 g

Protein26 g

Sodium2330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan forced. • Cut pumpkin into 1cm-thick wedges. Cut onion into thick wedges. Cut beetroot into 1cm chunks. Cut kumara and carrot into bite-sized chunks.

2

• Place veggies on a lined oven tray. Add garlic & herb seasoning and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3

• Meanwhile, roughly chop cucumber. Cut or tear ciabatta into bite-sized chunks.

4

• Place ciabatta pieces on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.

5

• While the croutons are baking, combine a drizzle of olive oil and balsamic vinegar and a pinch of salt and pepper in a large bowl. • When the veggies have cooled slightly, add mixed salad leaves, roasted veggies, croutons and cucumber to the dressing. Gently toss to combine.

6

• Divide roast root veggie salad between bowls. • Crumble over feta. Drizzle with creamy pesto dressing to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: The roast veggie salad was tasty and delicious, though some found the pesto dressing less appealing.
Ease of prep: Consider cooking beetroot for 10 minutes before adding other vegetables to ensure even roasting.
Suggestions: Add more vegetables for extra variety; season chicken if adding it to the dish.

AI-generated from customer reviews