Roasted Root Veg Salad With Feta

Roasted Root Veg Salad with Feta

 

Roasted Root Veg Salad With Feta

Martine Chin
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Entree, Lunch, Salad
Servings 4
Calories 229 kcal

Ingredients
 
 

  • 2 medium carrots peeled
  • 2 medium parsnips peeled
  • 1 lb pumpkin peeled
  • 2 tbsp olive oil
  • 4 oz rocket
  • 2 oz feta
  • 1/4 cup pumpkin seeds

Instructions
 

  • Pre-heat the oven to 400F (200C).
  • Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin.
  • Place all the vegetables into a roasting tray, and grease evenly with 1 tbsp. of olive oil. Season with salt and pepper, and roast in the oven for 20-30 mins (depending on the thickness of the vegetables).
  • Once cooked add the roasted vegetables and rocket to a large bowl and drizzle with the remaining 1 tbsp. of olive oil.
  • Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve.

Nutrition

Calories: 229kcalCarbohydrates: 26gProtein: 6gFat: 13gSaturated Fat: 4gCholesterol: 13mgSodium: 196mgPotassium: 911mgFiber: 6gSugar: 10gVitamin A: 15481IUVitamin C: 29mgCalcium: 177mgIron: 2mg
Keyword Vegetarian
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