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Roasted Vegetable Winter Salad

Roasted Vegetable Winter Salad
Recipe Date:
January 24, 2023
Serving Size:
Cook Time:
Imperial (US)
  • 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

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. 

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