Roasted Autumn Vegetable Salad
Try this beautiful Roasted Autumn Vegetable Salad recipe by Hungry Healthy Happy using our Apple Cider Vinegar with Manuka Honey, great as a delicious main meal, or a seasonal side dish.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Ingredients
Salad
• 10 chantenay/baby carrots (we used mixed colours)
• 1 red onion, cut in to chunks
• 8 cherry tomatoes
• 1 small butternut squash, peeled and diced
• 1 tbsp olive oil
• A pinch of sea salt and black pepper
• 2 bowls of mixed watercress, rocket (arugula) and spinach
• 2 tbsp sunflower seeds
• 50 g soft goats cheese
Dressing
• 2 tbsp olive oil
• 2 tbsp Apple Cider Vinegar
• 1 tbsp maple syrup
• 1 tbsp wholegrain mustard
• 2 tbsp lemon juice
• A pinch of sea salt and black pepper
Instructions
1. Put the vegetables in to a baking tray and add the oil and salt and pepper and mix well. Place in a preheated oven at 190°C for 40 minutes.
2. Put all the dressing ingredients in to a bowl and mix well.
3. Add the salad greens to bowls and when the vegetables are cooked, add on top. Pour over the dressing and then sprinkle the goats cheese and seeds on top and serve.
