Roasted Vegetable Winter Salad

3 standard portions

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Ingredients

• 1 Red onion
• 1 Butternut Squash (small)
• 10 Baby potatoes
• 2 Carrot
• 2 Parsnips
• 1 tbsp Olive oil
• 1 pinch Fine sea salt and ground black pepper
• 4 Handfuls of Watercress/Rocket (arugula) salad mix
• 1 tbsp Olive oil
• 2 tablespoons Balsamic vinegar
• 2 tablespoons Fresh basil (finely chopped)
• 2 tablespoons Fresh coriander (cilantro) (finely chopped)
• 2 tablespoons Fresh parsley (finely chopped)
• 1 pinch Fine sea salt and ground black pepper
• 30 g Light Feta ((or dairy-free equivalent))

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6
2. Chop 1 Red onion, 1 Butternut Squash, 10 Baby potatoes, 2 Carrot and 2 Parsnips so they are fairly chunky. Put them in a bowl with 1 tbsp Olive oil and 1 pinch Sea salt and black pepper and mix well.
3. Put onto a baking tray into the oven for 35-40 minutes.
4. Make the salad dressing by mixing together 1 tbsp Olive oil, 2 tbsp Balsamic vinegar, 1 pinch Sea salt and black pepper, 2 tbsp Fresh basil, 2 tbsp Fresh coriander (cilantro) and 2 tbsp Fresh parsley.
5. Remove the vegetables from the oven.
6. Divide 4 Handfuls of Watercress/Rocket (arugula) salad mix between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over 30 g Light Feta.