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Roast Vegetable Salad Recipe with Furikake

Roast Vegetable Salad Recipe with Furikake

Course: MainDifficulty: Easy


Prep time


Cooking time



This roast vegetable salad with furikake seaweed seasoning is comforting and nourishing. The seaweed seasoning adds extra nutrients and minerals and a wonderful fresh, umami flavour.


  • 400g pumpkin, cut into thin wedges

  • 125ml olive oil

  • 450g baking potatoes, scrubbed & halved length ways

  • 120g un-sliced rye bread, coarsely torn (or gluten free bread of your choice)

  • 1 large red onion, cut into wedges

  • 2-3 tbsp Pacific Harvest Garlic Furikake

  • 2 bunches of fresh carrots, trimmed, scrubbed & halved length ways

  • 1 head of radicchio, leaves separated & coarsely torn

  • 1 head of garlic separated into cloves

  • Baby rocket leaves or other green leaves (opt’l)

  • 45ml red wine vinegar


  • Pre-heat the oven to 180 C.
  • Peel & chop vegetables into bite-size pieces.
  • Combine the pumpkin & potato with a bit of the oil in a bowl. Season with Pacific Harvest Garlic Furikake. Scatter in a large roasting pan with the onion, carrots and garlic and about 40ml of the olive oil and roast until tender (about 45 minutes).
  • Meanwhile, scatter bread in a single layer over a separate roasting pan. Drizzle with 2 tbsp olive oil. Roast until golden and toasted (about 10 minutes).
  • Combine vegetables and bread in a serving bowl and add the radicchio & rocket leaves (if using).
  • Combine remaining olive oil and vinegar in a small bowl and drizzle over the warm salad.
  • Season to taste and serve.


  • Try the chilli furikake seasoning as an alternative

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