Winter Roasted Vegetable 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)
  

Method

• 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.