Roasted Vegetable Winter Salad

Ingredients (17)

• red onion1
• butternut squash1
• baby potatoes10
• carrots2
• parsnips2
• olive oil1 tbsp
• sea salt
• black pepper
• watercress or rocket4
• light feta cheese30 g
• olive oil1 tbsp
• balsamic vinegar2 tbsp
• fresh basil2 tbsp
• fresh coriander2 tbsp
• fresh parsley2 tbsp
• sea salt
• black pepper

Method

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Cut the onion, butternut squash, potatoes, carrots and parsnips into chunky pieces.

3. 3

   Place the vegetables in a large bowl.

4. 4

   Add the olive oil, sea salt and black pepper.

5. 5

   Toss well until all the vegetables are evenly coated.

6. 6

   Spread the vegetables in a single layer on a baking tray.

7. 7

   Roast for 35–40 minutes, turning halfway through, until tender and lightly caramelised.

8. 8

   Meanwhile, prepare the dressing by whisking together the olive oil, balsamic vinegar, basil, coriander, parsley, salt and black pepper.

9. 9

   Divide the watercress or rocket between four serving bowls.

10. 10

    Top with the warm roasted vegetables.

11. 11

    Drizzle the dressing evenly over the salad.

12. 12

    Crumble the feta cheese over the top.

13. 13

    Serve immediately while the vegetables are still warm.