Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
In January we start the new year. If you’re like me, I try to take off a few holiday pounds or just eat healthier. This roasted winter vegetable salad is an excellent way to do both. I do add some roasted chicken to mine for a very satisfying meal.
Ingredients
- • 1 Red onion
• 1 Butternut squash – small
• 10 Baby potatoes
• 2 Carrots
• 2 Parsnips
• 1 TBS Olive oil
• 1 pinch Sea salt and ground black pepper
• 4 handfuls of Watercress or arugula mix
Dressing
• 1 TBS Olive oil
• 2 TBS Balsamic vinegar
• 2 TBS Fresh basil – finely chopped
• 2 TBS Fresh coriander (cilantro) – finely chopped
• 2 TBS Fresh parsley – finely chopped
• 1 pinch Sea salt and ground black pepper
• ¼ cup Light feta cheese
Instructions
- Preheat your oven to 400°F
- Chop red onion, butternut squash, baby potatoes, carrots and parsnips so they are fairly chunky. Put them in a bowl with olive oil and sea salt and ground black pepper and mix well.
- Put onto a baking tray into the oven for 35-40 minutes.
- Make the salad dressing by mixing together Olive oil, Balsamic vinegar, Sea salt and ground black pepper, Fresh basil, Fresh coriander (cilantro) and Fresh parsley.
- Remove the vegetables from the oven.
- Divide watercress or arugula salad mix between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta cheese. .
Serves 4
