Roasted Vegetable Spinach Salad
Contains:
-
Mustard
Suitable for:
-
Vegan
-
Vegetarian
-
Gluten free
-
No dairy
Ingredients
800g mixed root and squash vegetables (we used carrots, parsnips, butternut squash and beetroot)
Vegetable oil
125g baby spinach leaves
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 tbsp cider vinegar
Optional: feta to serve
Contains:
-
Mustard
Method
Step 1
Preheat the oven to 220°C / 200°C fan / Gas Mark 7. Wash spinach and set aside.
step 1/4
Method
Step 2
Peel and dice all the vegetables to the same size. Place in an oven tray with a drizzle of vegetable oil on top. Roast in the oven for around 30-40 mins until the vegetables are soft.
step 2/4
Method
Step 3
While the vegetables cook whisk Dijon mustard, extra virgin olive oil and vinegar together for the dressing.
step 3/4
Method
Step 4
Toss spinach, vegetables and dressing together.
step 4/4
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!
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