Veggie Salad (Print Version)

# Ingredients:

01 - 1 medium butternut squash.
02 - 1 red onion, peeled.
03 - A handful of baby potatoes, about 10.
04 - A couple of carrots.
05 - Two parsnips, trimmed.
06 - 1 tbsp of olive oil.
07 - A sprinkle of sea salt and freshly ground black pepper.
08 - 4 handfuls of rocket (arugula) and watercress mix.
09 - 2 tbsp of balsamic vinegar.
10 - 1 more tbsp olive oil.
11 - A couple of tablespoons of finely chopped fresh parsley.
12 - 2 tbsp of fresh coriander (cilantro), chopped well.
13 - 2 tbsp of fresh basil, chopped fine.
14 - About 30g light feta cheese.

# Instructions:

01 - Set your oven to 200°C/180°C (fan)/400°F/Gas 6 and let it heat up.
02 - Dice your veggies into chunks, then coat them with olive oil, salt, and pepper.
03 - Spread the seasoned veggies on a tray and roast for 35-40 minutes.
04 - Combine the olive oil, balsamic vinegar, herbs, and a pinch of seasoning to make your dressing.
05 - Lay salad greens in bowls, add roasted veggies, drizzle with the dressing, and top with crumbled feta.

# Notes:

01 - Use whatever roasting-friendly veggies you’ve got lying around.
02 - Toss in some chickpeas or grilled chicken if you want more protein.
03 - You can skip the feta or swap it for a vegan one to make it dairy-free.

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