INGREDIENTS

• 1 Red Onion
• 1 Small Butternut Squash
• 2 lbs Baby potatoes
• 2 Carrots
• 2 tbsp Olive Oil
• A pinch of Sea salt and black pepper
• 1 bag of arugula salad mix
• 2 tbsp Balsamic vinegar
• 2 tbsp chopped basil and coriander
• 30 g Light Feta (or dairy-free equivalent)

INSTRUCTIONS

1. Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 300 degrees for 25-30 minutes.
2. Mix the olive oil, balsamic, salt, pepper, and herbs.
3. Remove the vegetables from the oven.
4. Put the arugula in a bowl and top with roasted vegetables. Drizzle the dressing and crumble the feta on top.
5. Enjoy this hearty delicious salad.