w/ pecans + feta
The classic roasted veggie salad giving a wintry spin. Carrots and parsnips turn so beautifully sweet and caramelised when they’re roasted so crumbling over some salty feta makes such a delicious contrast. The roasted pecans can of course be swapped out for another nut of your choice (walnuts, almonds, or hazelnuts would be great) but pecans are a nice little nod to all the festive dishes around at the moment!
Roasted root veggie salad w/ pecans + fetaPrint This
- 1 small butternut, de-seeded, sliced and cut in halves
- 2 carrots, peeled + cut into chunky wedges
- 3 parsnips, peeled + cut into chunky wedges
- 1 large red onion, peeled + cut into chunks
- 1 bag rocket leaves or salad of choice
- 2 handfuls of pecans
- 90g feta, crumbled (or halloumi)
- Oil of choice
- Pinch of salt
- FOR THE DRESSING
- 2 tsp of wholegrain mustard
- 2 tbsp of olive oil
- 1/4 tsp of salt
- 1 tbsp of lemon juice
- Pinch of pepper
Preheat oven to 180c, and line 3 baking trays.
Scatter the butternut squash, carrots and parsnips onto the baking trays and drizzle in oil and season with salt.
Roast in oven for 20 minutes before adding the red onion to a baking tray and continuing to roast for a further 15 minutes, adding the pecans to toast for the last 5 minutes.
Line your lunch boxes with rocket or salad leaves, then add the roasted vegetables and top with the toasted pecans and crumbled feta.
Add dressing to each one on the morning of when you’ll be eating it – or pop it in a mini jam jar and keep it inside your lunchbox to use when you’re ready to eat!