Roasted Root Veg Salad With Feta

Healthy, colouful salad perfect for the summer.
No ratings yet
Print Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Gluten Free, Main Course, Salad, Vegetarian
Servings: 4 Servings
Calories: 197kcal

Ingredients 

  • 2 Medium Carrots (Peeled)
  • 2 Medium Parsnips (Peeled)
  • 450 grams Pumpkin (Peeled)
  • 2 tbsp Olive Oil
  • 120 grams Rocket
  • 50 grams Feta
  • 30 grams Pumpkin Seeds
UK Measurements – US Measurements

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 minutes (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.

Notes

Protein Boost Tip: 
  • Serve with grilled chicken breast or thighs
 
Immunity Boosting Fact
Pumpkin seeds: Pumpkin seeds are full of antioxidants that may help protect against disease and reduce inflammation.
 

Nutrition

Calories: 197kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 178mg | Potassium: 942mg | Fiber: 6g | Sugar: 10g | Vitamin A: 15437IU | Vitamin C: 30mg | Calcium: 175mg | Iron: 3mg

>