Roasted Vegetable Salad

by Judy Franklin-7 February 2026Easy

Prep Time30 min

Cook Time60 min

Total Time90 min

Servings5

Roasted veggies are delicious…but the chunky chopping is not. The Breville Food Processor effortlessly dices everything into perfect cubes for even cooking and a beautiful dish. A final slick of our jazzed up Essential Mayonnaise and a sprinkle of crunchy curried seeds brings it all together.

Imported RecipeOriginally from: www.breville.com

Method

0
Preheat the oven to 200°C and set to roast for 35 minutes.
1
Dice the potatoes, squash, and parsnips using a food processor. Transfer to a mixing bowl, add 3 tablespoons oil, thyme, salt, and pepper, and toss to coat. Spread over three-quarters of a roasting pan.
2
Dice the beets and add to the reserved bowl with residual oil. Toss to coat and place next to the vegetables in the pan.
3
Place the Tuscan kale in the bowl, add remaining oil, season with salt and pepper, and toss. Set aside.
4
Roast the vegetables for 35 minutes. When prompted, toss the vegetables, add the kale, and continue roasting until the kale is wilted and the potatoes and squash are tender.
5
Make the curried seeds by heating oil in a saucepan, adding pepitas, and cooking until they pop. Add currants, curry powder, and salt, and cook until fragrant. Cool and strain oil.
6
Mix 2 tablespoons of the strained oil with mayonnaise. Return remaining oil to seeds.
7
Spread curried mayonnaise on a serving platter, top with roasted vegetables, spoon over curried seeds, and serve.