WINTER WARMING SALAD

๐ŸŽƒLEFT OVER PUMPKIN WINTER SALAD๐ŸŽƒ
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This nutritious and delicious winter salad is so much more than your โ€˜5 a dayโ€™… I used a mix of winter veg (swede, peppers, squash, red onion, parsnip) … but Iโ€™m pretttttty sure some of you have a stack of pumpkin flesh you need to use up ๐Ÿ’๐Ÿผโ€โ™€๏ธ.
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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 โ€˜just warm temperatureโ€™.
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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 youโ€™re using the more runny version consider adding a dash of honey so itโ€™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!!! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
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I baked extra vegetables so I can use the leftovers for a vegetable soup or pasta dish the next day ๐Ÿ’š