On my hunt for healthy, clean winter meals I stumbled across this. I love the idea of a warm salad. Lots of people are put off by salads this time of year, but this should make-up for that. You could also add a meat or fish topping if you fancied it.
- 1 small red onion, cut into 1/2-inch wedges
- 1 small sweet potato, cut into 1-inch pieces
- 1 carrot, peeled and cut into 3/4-inch rounds
- 1 parsnip, peeled and cut into 3/4-inch pieces
- 1 small butternut squash peeled and cut into 1-inch pieces
- 1 small beetroot, peeled and cut into 3/4-inch pieces
- 3 tablespoons extra virgin olive oil
- Large handful of walnuts
- 1 and 1/2 teaspoons balsamic vinegar
- 1 and 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons flat-leaf parsley
- 100g of crumbled feta cheese
1. Preheat the oven to 180 degrees (fan).
2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, butternut squash and beetroot with two tablespoons of the olive oil.
3. Season the vegetables with pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.
4. Meanwhile, spread the walnuts in a non-stick pan and toast over medium heat until fragrant and lightly toasted, about 6 minutes.
5. Once the walnuts have cooled, chop and set them aside.
6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.
8. Add the vegetables and the walnuts to the dressing and toss.
9. Top the salad with the feta and serve warm or at room temperature.