Roasted Vegetable Winter Salad (Print Version)

# Ingredients:

01 - 1 red onion.
02 - 1 small butternut squash.
03 - 10 baby potatoes.
04 - 2 carrots.
05 - 2 parsnips.
06 - 4 handfuls watercress/arugula mix.
07 - 30g light feta cheese.
08 - 2 tablespoons each fresh basil, cilantro, parsley.
09 - 2 tablespoons balsamic vinegar.
10 - 2 tablespoons olive oil.
11 - Salt and black pepper to taste.

# Instructions:

01 - Preheat oven to 400°F. Chop vegetables into chunks, toss with oil and seasonings.
02 - Spread vegetables on baking tray. Roast 35-40 minutes until tender.
03 - Combine oil, balsamic, herbs, salt and pepper.
04 - Divide greens between bowls. Top with warm vegetables, dressing, and crumbled feta.

# Notes:

01 - Can use any root vegetables.
02 - Add seeds or pomegranate for texture.
03 - Make vegan by omitting feta.

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