Roasted Vegetable Salad Recipe

Ingredients For Roasted Vegetable Salad Recipe

• 400 gram Cauliflower, cut into florets
• 1 Red capsicum, thickly sliced
• 400 gram Kent pumpkin, peeled, cut into thin wedges
• 1 tablespoon Extra virgin olive oil
• 250 Packet cooked whole baby beetroot, quartered
• 60 gram Baby spinach
• 0.25 cup Walnuts, toasted, chopped
• 2 tablespoon Dried cranberries
• 2 teaspoon Orange zest
• 0.25 cup Fresh mint leaves
• 0.25 cup Tahini
• 1.5 teaspoon Orange rind, finely grated
• 2 tablespoon Orange juice
• 2 tablespoon Apple cider vinegar
• 1 teaspoon Ground Cumin