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Autumn Roasted Root Salad

Veggie lunch so easy to make and perfect hot or cold, at home or on the go.

Serves: 2 Time: 30 minutes



  • 2 carrots, peeled

  • 2 parsnips, peeled

  • 450g pumpkin or squash, peeled

  • 2 tbsp olive oil

  • 120g rocket

  • 50g feta

  • 30g pumpkin seeds

  • balsamic glaze to serve


  1. Heat the oven to 200°C. Cut the carrots and parsnips into small strips and cube the pumpkin or squash.

  2. Whack them all onto a roasting tray, drizzle over 1 tbsp olive oil and season well. Roast for 20-30 mins depending on the thickness of the veg.

  3. Once done, add the veggies and rocket to a large bowl, drizzle over remaining olive oil, crumbled feta cheese, seeds, balsamic glaze and more seasoning. Easy!


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Rosie ❤️


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