Roasted Vegetable Warm Salad

Servings
4
Bright and earthy flavours are highlighted with fresh herbs, arugula, roasted carrots, butternut squash and red potatoes. Complimented by a simple vinaigrette and creamy feta.
Ingredients
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1 Red Onion
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1 lb Red potatoes
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1 Butternut Squash
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4 Rainbow Carrots
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2 Tbsp Olive Oil
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3 Tbsp Red Wine Vinegar
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1 Tbsp Honey
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1 package Fresh Basil
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1 package Arugula
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½ Cup Chopped Italian Parsley
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Crumbled Feta (to taste)
Directions
Pre-heat oven to 400C
Chop vegetables and toss in 1 tbsp olive oil, salt and pepper. Can be done ahead of time to save time.
Place vegetables on a sheet pan and roast for 30-40 mins.
Prepare vinaigrette in small blender or food processor by combining tbsp olive oil, 3 tbsp red wine vinegar, 1 tbsp honey and herbs.
Remove vegetables from oven, let cool a bit then toss with vinaigrette and arugula. Plate then sprinkle with feta and black pepper.
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