WINTER WARMING SALAD

🎃LEFT OVER PUMPKIN WINTER SALAD🎃
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This nutritious and delicious winter salad is so much more than your ‘5 a day’… I used a mix of winter veg (swede, peppers, squash, red onion, parsnip) … but I’m pretttttty sure some of you have a stack of pumpkin flesh you need to use up 💁🏼‍♀️.
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Cover vegetables (or pumpkin) in olive oil, chilli flakes, mixed herbs along with garlic cloves and bake in oven for 20-30 min @ 180 degrees.
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Set aside to let vegetables to cool off to a ‘just warm temperature’.
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Dress salad leaves (I used pea shoots and spinach) in olive oil and balsamic vinegar (My pref is the thick high quality balsamic… if you’re using the more runny version consider adding a dash of honey so it’s not so bitter).
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Top the dressed leaves with the warm vegetables… I also added tomato and avocado… sprinkle with seeds and then add feta cheese for AN ABSOLUTE FEAST!!! 😋😋😋
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I baked extra vegetables so I can use the leftovers for a vegetable soup or pasta dish the next day 💚