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Roasted Root Vegetable Harvest Salad

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4


Turmeric Chicken

  • 400 g chicken skinless boneless chicken thighs
  • 1 tsp turmeric
  • 1 garlic minced
  • 1/2 tsp chili flakes
  • 1/4 tsp salt


  • 300 g carrots 2-3 medium sized carrots
  • 250 g golden beets
  • 2 tbsp olive oil
  • 200 g shredded red cabbage 1 cup
  • 1 cup uncooked oat groats
  • Handful of flat leaf parsley
  • 1 orange

Orange dressing

  • Zest from 1/2 orange
  • juice from 1/2 orange about 2.5 tbsp
  • 4 tbsp olive oil
  • 2 tsp white wine vinegar
  • 1 tsp honey
  • Salt and pepper


  • Rub the chicken with the turmeric, garlic, chili and salt. Set aside to marinate whilst preparing the other ingredients.
  • Preheat the oven to 200°C. Wash the veg (or peel the vegetables if necessary) Cut the vegetables into different sizes and shapes(although try and keep them roughly the same size i.e. not huge pieces with with tiny pieces as the they will cook unequally.). Place onto a lined baking tray and drizzle with olive oil and a pinch of salt over the veg then massage into the veg. Bake in the oven for 40-45 minutes. Stir the vegetables from time to time.
  • Cook the oat groats according to instructions*
  • When the vegetables are just about done, fry the chicken in a little bit of oil in a pan for 5-10 minutes, or until cooked through and the juices run clear. Set a side too cool slightly. Once cooled, slice the chicken.
  • Peel and segment the orange.
  • Combine all the ingredients to the dressing in a bowl and whisk until combined.
  • Assemble the salad by mixing red cabbage, the roasted vegetables, sliced chicken, parsley, segmented orange and grains. Pour the dressing over. Season with salt and pepper is needed. Enjoy.


*Check the cooking time of the oat groats! Mine only requires 12-15 minutes to cook, but there are varieties that need more 40 minutes. If your grain needs longer cooking time, start cooking them at the same time the veg goes in the oven.