Roasted Vegetable Spinach Salad

 
  • Roasted vegetable and spinach salad
  • Roasted vegetable and spinach salad
  • Roasted vegetable and spinach salad
  • Roasted vegetable and spinach salad
  • 30-60 minutes to prepare
  • 30-60 minutes to cook
  • 2-4 servings
  • How to make

800g mixed root and squash vegetables (we use 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

Step 1

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

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 30-40mins until the vegetables are soft.

Step 3

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

Step 4

Toss spinach, vegetables and dressing together.

Contains

  • Mustard

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