Roasted Vegetable Winter Salad

• servings: 3 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 Red onion

1 Butternut Squash (small)

10 Baby potatoes

2 Carrot

2 Parsnips

1 tbsp Olive oil

1 pinch Sea salt and ground black pepper

4 Handfuls of Watercress/Rocket (arugula) salad mix

1 tbsp Olive oil

2 tbsp Balsamic vinegar

2 tbsp Fresh basil (finely chopped)

2 tbsp Fresh coriander (cilantro) (finely chopped)

2 tbsp Fresh parsley (finely chopped)

1 pinch Sea salt and ground black pepper

30 g Light Feta (or dairy-free equivalent)

Directions

Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6

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 ground black pepper and mix well.

Put onto a baking tray into the oven for 35-40 minutes.

Make the salad dressing by mixing together 1 tbsp Olive oil, 2 tbsp Balsamic vinegar, 1 pinch Sea salt and ground black pepper, 2 tbsp Fresh basil, 2 tbsp Fresh coriander (cilantro) and 2 tbsp Fresh parsley.

Remove the vegetables from the oven.

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.

Nutrition

• Serving Size: 1 portion
• Calories: 483 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 8 mg
• Sodium: 206 mg
• Total Carbohydrate: 101 g
• Dietary Fiber: 17 g
• Total Sugars: 17 g
• Protein: 11 g