This week my feed was flooded with many great salad recipes from my friends for the contest hold by @ecotrain. This is amazing and it inspired me to share a salad recipe that I immediately fell in love with after trying it for the first time at a recent dinner at my friend's house. This recipe is super easy to follow and the result is sure to satisfy you with its eye-catching colors and delicious taste.
The ingredients used for this recipe are showed in the photo below
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This recipe can be adjusted to suit your taste, I suggest to add chopped parsnip and red onion to bring more color for this salad.
When all ingredients are ready, we can start to make our salad.
Drizzle chopped pumpkin and onion with olive oil, then season with salt and pepper. Toss to coat and spread out evenly on a tray then toast until tender. It was about 10min at 180 Celsius degree with my airfryer.
Heat the frying pan to high heat then cook the sweetcorn kernels with a little bit of oil and salt, toss continuously until lightly charred.
Transfer roasted veggie and charred corn to a bowl and leave to cool.
Add baby rocket leaves, roasted veggie, charred corn and chopped capsicum into a big bowl then toss to combine.
Place the salad on a plate and serve with honey mustard dressing.
What I like most about this salad is that it is made entirely of vegetables and the taste and texture of roasted veggie goes well with the slightly sweet creamy taste of honey mustard dressing.
Thank you so much for reading my post and hope you success with this recipe!