Roasted Vegetable Winter Salad

Roasted Vegetable Winter Salad

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


  • 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


  • 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.