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Winter Roasted Vegetable Salad
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Winter Roasted Vegetable Salad

Salads are usually summer fare, but we've used seasonal winter vegetables to create this delicious version. Serve hot, warm or cold − you'll love it any way.

Makes 4-6
Prep Time 15 minutes
Cook Time 40 minutes
Ingredients
1 onion, sliced
4 cups mixed vegetables (e.g. carrot, parsnip, pumpkin, swede or kumara), diced into 3cm pieces
1-2 Tbsp oil
350 g bag Wattie's frozen Free Flow Spinach
135 g pottle Mediterranean Sundried Tomato Chunky Dip
100 g feta cheese, crumbled

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

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Method
Step 1
Preheat the oven to 200°C and line a baking dish with baking paper.
Step 2
Place the onion and vegetables on the tray and toss with oil. Bake in the oven for 30 minutes. Remove from the oven and sprinkle over the frozen Wattie’s frozen Free Flow Spinach and return to the oven for a further 10 minutes, untill vegetables are tender.
Step 3
Toss through Mediterranean Sundried Tomato Chunky Dip, season with pepper and place in a serving dish and sprinkle with feta. Serve as a vegetarian main meal or as a vegetable side dish.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, sliced
4 cups mixed vegetables (e.g. carrot, parsnip, pumpkin, swede or kumara), diced into 3cm pieces
1-2 Tbsp oil
350 g bag Wattie’s frozen Free Flow Spinach
135 g pottle Mediterranean Sundried Tomato Chunky Dip
100 g feta cheese, crumbled
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