Roasted Vegetable Salad

This Roasted Vegetable Winter Salad is a salad for people that think salads aren't filling or they think they are boring. It's the salad for people that think they don't like salads! Warm and hearty - perfect for a cold winter day.

Ingredients (Serves 2-3)
1 red onion
1 butternut squash – small
10 baby potatoes
2 carrots
2 parsnips
1 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
1 pinch sea salt and ground black pepper

4 handfuls of arugula salad mix
1 pinch sea salt and ground black pepper
¼ cup crumbled feta - (or dairy-free equivalent)

Salad Dressing
1 Tbsp vomFASS Gran Cru de la Luna
2 Tbsp vomFASS Aceto Balsamico Platinum
1 pinch sea salt and ground black pepper
2 Tbsp fresh basil, finely chopped
2 Tbsp fresh cilantro, finely chopped
2 Tbsp fresh parsley, finely chopped 

Directions
Preheat your oven to 400°F
Chop onion, squash, potatoes, carrots, and parsnips so they are fairly chunky.
Put them in a bowl with 1 tablespoon Extra Virgin Olive Oil and a 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 dressing ingredients together. 
Remove the vegetables from the oven.
Divide 4 Handfuls of arugula salad mix between 2 bowls and top with roasted vegetables.
Drizzle the dressing and crumble the feta over the top.

Tips:

Roast any vegetables you have that need using up. Cauliflower and broccoli roast well too.
Mix up the salad greens by adding some spinach and kale.
Add some extra texture to this salad by sprinkling some seeds on top before serving.
Give the warm salad a protein boost with some chickpeas or grilled chicken.
Add some pomegranate on top for an extra burst of color and flavor.

Roasty, Toasty, Veggie Boost