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Winter Roasted Vegetable Salad

Name: Winter Roasted Vegetable Salad
Prep time: 15 min
Cook time: 40 min
Yield: Makes 4-6
Cuisine: Mediterranean
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

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

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS

Made with

Free-flow Spinach

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

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.