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
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.
