Roasted Mushroom & Potato Salad
★★★★★ 4 (28)
Ingredients
Method
- Preheat oven 220°C fan forced. Combine mushrooms and sweet potato in a large roasting pan. Sprinkle over spice mix. Drizzle with oil, season with pepper. Turn to coat. Roast 40 minutes until light golden and tender
- Remove the centre stem from the kale, roughly chop leaves. Scatter them over the sweet potato and mushrooms. Spray lightly with oil and roast 5 minutes. Remove from the oven
- Meanwhile cook the rice and quinoa following packet directions. Transfer to a bowl. Pour the dressing over the warm rice. Add currants and stir to combine
- Just before serving stir the rice and cashews through the kale and roast vegetables. Serve warm, cold or at room temperature
- Preheat oven 220°C fan forced. Combine mushrooms and sweet potato in a large roasting pan. Sprinkle over spice mix. Drizzle with oil, season with pepper. Turn to coat. Roast 40 minutes until light golden and tender
- Remove the centre stem from the kale, roughly chop leaves. Scatter them over the sweet potato and mushrooms. Spray lightly with oil and roast 5 minutes. Remove from the oven
- Meanwhile cook the rice and quinoa following packet directions. Transfer to a bowl. Pour the dressing over the warm rice. Add currants and stir to combine
- Just before serving stir the rice and cashews through the kale and roast vegetables. Serve warm, cold or at room temperature
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megna.m_40817
Simply delicious and fast to disappear - Made this on my day off and followed the recipe fairly thoroughly (I usually cut corners). Turned out delicious and partner liked it a lot too. Isn't that filling but could always have more. I'm having it 2 days later and the sweetness of the currants has spread through the salad, giving the whole meal delightful bursts sweetness. Time to prep and cook outlined in this recipe is pretty accurate.
+ 13 star only ratings in addition to the reviews above
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