Roasted Vegetable Salad (Print Version)
# Ingredients:
01 -
1 red onion.
02 -
1 small butternut squash.
03 -
10 baby potatoes.
04 -
2 carrots.
05 -
2 parsnips.
06 -
1 tablespoon olive oil.
07 -
Sea salt and ground black pepper.
08 -
4 handfuls watercress/rocket (arugula) salad mix.
09 -
1 tablespoon olive oil.
10 -
2 tablespoons balsamic vinegar.
11 -
2 tablespoons fresh basil, finely chopped.
12 -
2 tablespoons fresh coriander (cilantro), finely chopped.
13 -
2 tablespoons fresh parsley, finely chopped.
14 -
30g light feta.
# Instructions:
01 -
Preheat oven to 200°C/180°C(fan)/400°F/Gas 6.
02 -
Chop vegetables into chunky pieces. Toss with olive oil, salt and pepper.
03 -
Spread on baking tray and roast for 35-40 minutes.
04 -
Mix olive oil, balsamic vinegar, herbs, salt and pepper to make dressing.
05 -
Divide salad greens between bowls, top with roasted vegetables, drizzle with dressing and crumble feta on top.
# Notes:
01 -
Can use any roastable vegetables you have.
02 -
Add chickpeas or grilled chicken for protein.
03 -
Can make vegan by omitting feta or using alternative.