Roasted Vegetable Spinach Salad
800g mixed root and squash vegetables (we used carrots, parsnips, butternut squash and beetroot)
125g baby spinach leaves
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 tbsp cider vinegar
Optional: feta to serve
Preheat the oven to 220°C / 200°C fan / Gas Mark 7. Wash spinach and set aside.
Peel and dice all the vegetables to the same size. Place in an oven tray with a drizzle of vegetable oil on top. Roast in the oven for around 30-40 mins until the vegetables are soft.
While the vegetables cook whisk Dijon mustard, extra virgin olive oil and vinegar together for the dressing.
Toss spinach, vegetables and dressing together.
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!