Potato, Carrot and Green Bean Salad Recipe

Use up leftover Christmas veg to make this easy roasted salad.



Prep Time

10 minutes

Cooking Time

20 minutes



Recipe Ingredients

  • ½ cup SPAR olive oil 
  • 800g Freshline potatoes, cut into small chunks (skin still on)
  • 400g Freshline carrots, peeled and cut into chunks
  • 2 large Freshline onions, peeled and cut into chunks
  • 350g Freshline green beans, trimmed and cooked
  • Salt & pepper, to taste
  • Freshline Garlic and Herb Croutons (or you can make your own - see ingredients below)


  • 8 slices bread, cut into cubes
  • ¼ cup SPAR olive oil
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Recipe Method

  1. Preheat oven to 190 C. 
  2. Grease a large baking tray.
  3. Combine the potatoes, carrots and onions together and add olive oil.
  4. Toss well and season with salt and pepper.
  5. Roast in the oven until vegetables are tender +- 20 minutes.
  6. Once the vegetables are cooked, take out the oven and set aside to cool slightly.
  7. In a large salad bowl combine the roasted vegetables and green beans.
  8. Top with the croutons and serve.

How to make Croutons

  1. Line a large baking sheet with baking paper. Set aside.
  2. In a large bowl, evenly drizzle the olive oil over the bread chunks.  
  3. Evenly sprinkle the seasoning, garlic powder, salt and pepper over the bread.  
  4. Toss gently until well combined.
  5. Spread the bread cubes out in a single layer on the baking sheet.
  6. Bake at 190 C until golden brown (around 15 mins), turning every 5 minutes to ensure the croutons are golden on all sides.
  7. Remove from the oven and set aside to cool.

Hints & Tips