Roasted Vegetable Winter Salad

📷 by: Hungry, Healthy, Happy

This warm and hearty salad is perfect for people that think they don’t like salads.

• 1 Red onion
• 1 Butternut Squash - small
• 10 Baby potatoes
• 2 Carrots
• 2 Parsnips
• 1 tablespoon Rosemary Extra Virgin Olive Oil
• 1 pinch Citrus Sea Salt with Pink Peppercorns

• 4 Handfuls of Watercress/Rocket (arugula) salad mix
• 1 tablespoon Santini (formerly San Gimignano) Extra Virgin Olive Oil
• 2 tablespoon Aceto Balsamico Platinum
• 2 tablespoon Fresh basil - finely chopped
• 2 tablespoon Fresh coriander (cilantro) - finely chopped
• 2 tablespoon Fresh parsley - finely chopped
• 1 pinch Citrus Sea Salt with Pink Peppercorns
• 30 g Light Feta (or dairy-free equivalent)

1. Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tablespoon of olive oil and some Citrus Sea Salt with Pink Peppercorns and mix well.
2. Put onto a baking tray in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes.
3. Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
4. Remove the vegetables from the oven.
5. Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.