Roasted Vegetable Salad
This warm and hearty salad is perfect for people that think they don’t like salads. ROASTED VEGETABLES: 1 Red onion 1 Butternut Squash - small 10 Baby potatoes 2 Carrots 2 Parsnips 1 tablespoon...
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 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 tablespoons Aceto Balsamico di Famiglia
- 2 tablespoons Fresh basil - finely chopped
- 2 tablespoons Fresh coriander (cilantro) - finely chopped
- 2 tablespoons Fresh parsley - finely chopped
- 30 g Light Feta (or dairy-free equivalent)
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