Tray roast salad (GF, V option)

Sunday roasts are the most comforting meal in the world.

And, in this weather, they’re pretty much all I want to eat, all day, every day.

Tray roast salad ● Easy dinner recipe ● Cake + Whisky

Unfortunately, this plan is not quite compatible with health recommendations, eating your 5-a-day and all that.

Unless of course, you take the best bits of a Sunday roast and mix them into a salad… which is exactly how that tray roast salad was born.

Tray roast salad ● Easy dinner recipe ● Cake + Whisky

This recipe is a winner for a number of reasons:

1. It’s quick, easy and requires minimal input on your side.

2. You can make it for as many or as few as you like – great for solo dinners and hoard-feeding situations alike!

3. It’s gluten free (as long as your sausages are too!) and can easily be made vegetarian/vegan.

4. It includes all the best bits of a roast dinner (hellooooo there, roasties and sausages!), balanced out by a lot of green leaves, all tied together with the most delicious Dijon & balsamic dressing.

Tray roast salad ● Easy dinner recipe ● Cake + Whisky

Comfort food made healthy, so you don’t have to choose…

Isn’t that what greedy foodie dreams are made of?

Tray roast salad ● Easy dinner recipe ● Cake + Whisky

Tray roast salad (GF, V version)

Yield: 2-3


  • 200g mixed salad leaves (strong, peppery varieties such as watercress, rocket or lamb's lettuce work well)
  • 500g baby potatoes
  • 4 sausages (use vegetarian ones if you wish)
  • 1 tbsp Dijon mustard
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil + some for the potatoes
  • salt, pepper


  1. Pre-heat the oven to 200°C.
  2. Wash and dry the potatoes. Cut them length-wise and place in a bowl. Add 1 tbsp olive oil and a good pinch of salt and mix until well coated.
  3. Spead the potatoes onto a baking tray. Add the sausages to the side and roast for 30-35 minutes.
  4. In a clean jar, combine the Dijon mustard, balsamic vinegar, olive oil, and a good pinch of salt and pepper. Pop the lid on and shake vigorously.
  5. Remove the tray from the oven and slice the sausages into bite-sized pieces.
  6. In a large salad bowl, layer the salad leaves, roasted potatoes and sausage pieces. Drizzle a few tablespoon of the balsamic and Dijon vinaigrette on top and serve immediately.

More easy dinner recipes

Italian-style sausage casserole (GF, V option)

Indian-spiced lentil soup (VE)

Spicy Xi’an style noodles (VE)

Tomato-coconut pasta (VE)