Roasted Vegetable & Cranberry Salad featured image

Roasted Vegetable & Cranberry Salad

Ready In 60 mins

Serves 4

Roasted Vegetable & Cranberry Salad featured image

Ingredients

  • Carton of ready-cooked Puy lentils
  • 3 Parsnips
  • 1 medium butternut squash
  • 2 large red onion
  • 5 Garlic Cloves
  • 60ml Sicilian Olive Oil
  • 3 tbsp Classic Balsamic
  • A handful of chopped flat-leaf parsley
  • 60g dried cranberries
  • 2 whole spring onions
  • 30g toasted pumpkin seeds
  • Salt & pepper
  • Feta cheese (optional)

Sicilian Dressing

Method

  • Preheat oven to 220 degrees. Line a baking tray with greaseproof paper.
  • Chop parsnips, butternut squash, and red onion into ½ inch pieces and place
  • on a baking tray with the garlic. Drizzle with Sicilian Olive Oil and Classic Balsamic. Season with salt & pepper. Roast for 30 minutes, stirring once. Peel roasted garlic, break into small pieces and return to the baking tray. Dry fry the pumpkin seeds in a pan until toasted.
  • Add the roasted veg to a bowl with the lentils and stir. Add parsley, cranberries, toasted pumpkin seeds, and spring onions.
  • To make the dressing place all Sicilian dressing ingredients into the shaker and shake well.
  • Drizzle with the dressing, feta cheese can be crumbled over the salad if desired.
  • Serve on a bed of mixed salad leaves as a light meal or on its own as a side dish with meats or fish.

Products

Classic Balsamic

Aged Balsamic Condimento from Modena

From £7.85

Salad Dressing Shaker

From £8.85

Sicilian Olive Oil

Monreale, Northern Sicily

From £9.85

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