ROASTED VEGETABLE WINTER SALAD

Ingredients

Roasted Vegetables

  • 1 Red Onion
  • 1 Small Butternut Squash
  • 10 Baby potatoes
  • 2 Carrots
  • 2 Parsnips
  • 1 tbsp Olive Oil
  • 1 pinch Sea salt and black pepper

Salad

  • 4 Handfuls of Watercress/Rocket (arugula) salad mix
  • 1 tbsp Olive Oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp each of fresh basil, coriander and parsley, finely chopped
  • 1 pinch Sea salt and black pepper
  • 30 g Light Feta (or dairy-free equivalent)

INSTRUCTIONS

  • Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 200C for 35-40 minutes.
  • Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
  • Remove the vegetables from the oven.
  • Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

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