Roasted Veg & Blood Orange Salad

Fresh, vibrant, and zesty – roasted veggies meet juicy blood oranges and tangy goats cheese with a herby Viva La Vinaigrette finish. Perfect as a side or light main.

Serves: 2–3
Time: 25–30 minutes

Ingredients

• Handful curly kale, blanched
• 2–3 heirloom carrots, roasted
• 1 courgette, roasted
• 2 blood oranges, sliced
• 50g goats cheese, crumbled
• Handful walnuts, toasted
• 3–4 tbsp Viva La Vinaigrette
• Zest of 1 orange
• Olive oil, salt & pepper

Method

1. Preheat oven to 200°C. Toss carrots and courgette with olive oil, salt, and pepper, then roast until tender.
2. Blanch the curly kale briefly and drain.
3. Slice blood oranges.
4. In a large bowl, combine kale, roasted vegetables, and blood oranges. Drizzle generously with Viva La Vinaigrette and toss to coat.
5. Top with crumbled goats cheese, toasted walnuts, and orange zest.