Roasted Vegetable Winter Salad
Recipe Date:
January 24, 2023
Serving Size:
3
Cook Time:
00:50:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 1 Red Onion
- 1 Butternut Squash (small)
- 10 Baby Potatoes
- 2 Carrots
- 2 Parsnips
- 1 tbsp Olive Oil
- Pinch of Salt & Pepper
- 4 Handfuls, Arugula Salad Mix
- 1 tbsp Olive Oil
- 2 tbsps Balsamic Vinegar
- 2 tbsps Basil, finely chopped
- 2 tbsps Coriander, finely chopped
- 2 tbsps Parsley, finely chopped
- 1/2 cup Feta
Directions
Preheat oven to 400°F. Chop vegetables (except arugula/salad mix) into 1-inch chunks. Toss in a bowl with 1 tbsp of olive oil, salt and pepper, and place on a baking tray in a single layer. Bake for 35–40 minutes or until tender when pierced with a fork. To make the salad dressing, mix together olive oil, vinegar, salt, pepper and herbs. Assemble salad: Top salad greens with roasted vegetables, then dress with vinaigrette and crumbled goat cheese.
Serves 3 as a main; 4-6 as a side.
