Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, light roast veg and feta salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Light roast veg and feta salad is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Light roast veg and feta salad is something that I have loved my whole life. They are fine and they look wonderful.
Light roast veg and feta salad Charn Neethling. Peel and cube the butternut and sweet potato, and place in greased roasting pan.. It pairs just perfectly with seasonal summer vegetables! Now, all that's left is to chill and throw everything together!
To begin with this particular recipe, we have to prepare a few components. You can have light roast veg and feta salad using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Light roast veg and feta salad:
- Prepare 2 medium sweet potatoes
- Prepare half a butternut
- Prepare 150 g feta
- Prepare 100 g baby spinach
- Take 250 g cherry tomatoes
- Get Light Greek salad dressing or vinaigrette
Combine balsamic vinegar and olive oil (adjust amounts according to your taste) drizzle over vegetables. Sprinkle crumbled feta cheese over and toss lightly to combine. Add the roasted vegetables, spinach leaves and feta to a large serving bowl. If serving immediately, pour over the dressing (you may not need all of it) and toss to combine.
Steps to make Light roast veg and feta salad:
- Peel and cube the butternut and sweet potato, and place in greased roasting pan.
- Season with salt and pepper, and roast for 30 min or until soft and golden.
- Meanwhile, slice tomatoes in half and cube the feta.
- Place half the rinsed spinach leaves in a salad bowl.
- Top with half the feta, tomatoes, butternut and sweetpotato (cooled). Toss lightly. Drizzle with dressing.
- Top with remaining salad ingredients and drizzle with dressing once more.
Add the roasted vegetables, spinach leaves and feta to a large serving bowl. If serving immediately, pour over the dressing (you may not need all of it) and toss to combine. Put the roasted vegetables on a serving platter or in a bowl, pour over the dressing and check the seasoning. Scatter with the chopped herbs and the feta (if using). The dressing can be made up to a day ahead.
So that is going to wrap this up for this exceptional food light roast veg and feta salad recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
