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Roasted Autumn Vegetable Salad

Dannii
  • 50 minutes
  • Serves 2

INGREDIENTS

10

chantenay/baby carrots ((we used mixed colours))

1

red onion, (cut in to chunks)

8

cherry tomatoes

1

small butternut squash, (peeled and diced)

1 tbsp

olive oil

1 pinch

sea salt and black pepper

2

bowls of mixed watercress, rocket (arugula) and spinach

2 tbsp

sunflower seeds

50 g

soft goats cheese

2 tbsp

olive oil

2 tbsp

Comvita Apple Cider Vinegar

1 tbsp

maple syrup

1 tbsp

wholegrain mustard

2 tbsp

lemon juice

1 pinch

sea salt and black pepper