10 months +

Roasted Vegetable Spinach Salad

Prep: 30-60 mins
Cooks in: 30-60 mins
Serves: 2-4

Contains:

  • Mustard

Suitable for:

  • Vegan

  • Vegetarian

  • Gluten free

  • No dairy

Ingredients

800g mixed root and squash vegetables (we used carrots, parsnips, butternut squash and beetroot)
Vegetable oil
125g baby spinach leaves
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 tbsp cider vinegar
Optional: feta to serve

Contains:

  • Mustard

Method

Step 1

Preheat the oven to 220°C / 200°C fan / Gas Mark 7. Wash spinach and set aside.

step 1/4

Method

Step 2

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.

step 2/4

Method

Step 3

While the vegetables cook whisk Dijon mustard, extra virgin olive oil and vinegar together for the dressing. 

step 3/4

Method

Step 4

Toss spinach, vegetables and dressing together.

step 4/4