Now that the weather is getting a bit fresher, we tend to eat less fresh Summer salads. This however does not mean that we stop eating healthy food. Being mainly on a vegetarian diet, my fridge is always stocked with various fresh fruit and vegetables.
As you may have noticed from previous blog posts, I tend to go for easy to prepare recipes, which are on the healthier side and packed with flavour. This recipe definitely meets those criteria.
This recipe is very versatile in the sense that you can put whatever you like in it… your preferred vegetables and you can also add some fruit too! Autumn is the season of squashes and root vegetables and they are perfect for this kind of salad. Take your pick of veggies, chop them up, chuck them onto a baking sheet, sprinkle some olive oil, spices and herbs and roast them for a couple of minutes in the oven. It is as simple as that! 😀
This salad can be served with couscous and also makes a lovely side to your meat dish!
Here’s an example of how I made mine this week.
Warm Autumn Salad
A warm salad for these cool Autumn days
Ingredients
- 1 red onion
- 1 beetroot
- 1 carrot
- 1 parsnip
- A piece of butternut squash
- A piece of celery root
- 2-3 garlic cloves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- 200g feta cheese
- Fresh parsley, chopped
- Salt and pepper, to taste
Directions
- Preheat the oven to 200 degrees Celsius.
- Peel and chop all your vegetables into bite sized cubes.
- Place them onto a baking sheet. Drizzle with olive oil and sprinkle the herbs on top. Season with salt and pepper. Give them a good toss so everything will be covered with the olive oil.
- Put them in the oven and roast for 25-30 minutes or until the vegetables are tender and the edges start to turn brown, flipping them once half way through.
- Serve warm with some feta cheese and chopped parsley on top and a drizzle of pumpkin seed oil.
