Roasted Vegetable Warm Salad
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.
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.