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Roast Vegetable Winter Salad

This is my favourite go to recipe for a healthy winter lunch.

I try to make enough roast vegetables to last me through the week. Then I add the spinach, feta and nuts as I put it in the lunchbox. The dressing goes in a pot on the side.


For Roasting

2 Large Kumara

1 Butternut Squash

2 Large Carrots

3 Cloves Garlic

1 Red Onion

2 Beetroot

5 sprigs of fresh Rosemary

2 Tbps Olive Oil

To complete the salad

A small handful of crushed walnuts (just a little crushed, not powder)

2cm strip of Feta Cheese cut from the block

1 big handful of baby spinach leaves.


1 Tbsp Balsamic Vinegar

2 Tbsp Olive Oil

1/2 Tbsp Honey

1/2 Tbsp Soy Sauce

Note: All of these measurements are approximate as I've only ever made it by eye and gut feeling. So increase / reduce at your leisure.


  1. Preheat the oven to 200 degrees C

  2. Chop all of the veges to approximately 2cm cubes. If they're all the same size, they should cook at roughly the same rate.

  3. Crush the garlic cloves, remove the rosemary leaves from the sprigs and mix with the olive oil

  4. Put veges into a metal roasting tin and cover with the garlic rosemary oil. Season with salt and pepper.

  5. Place in the oven for 20-30 minutes, checking and stirring halfway to keep an eye on them.

  6. They should be mildly caramelised and easy to stab with a fork.

  7. Once the veges are cooled, store in an airtight container in the fridge and use during the week.

Serving lunch

When making your lunch, grab a handful of spinach and a handful of veges (approx half a cup) and place in a lunchbox.

Sprinkle half a handful of nuts and feta cheese on top.


Mix together all the ingredients in a pot. Shake and pour desired amount in a smaller pot to take with you for lunch.

Optional: Reheat the salad for an extra warming feeling.

Optional extra ingredients: Boiled Egg, Cooked Chicken or Prosciutto.

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