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Roasted Root Vegetable Salad with Feta

I love roasted veggies, especially the squashes and root vegetables of the fall. This is a fabulous meal with the option to add a protein of your choice for a main or as a family style side to pass around your Thanksgiving table.

2 servings


•2 medium carrots, peeled

•2 medium parsnips, peeled

•1 lb. pumpkin or butter nut squash, peeled

•2 tbsp. olive oil

•4 oz. (120g) Arugula

•2 oz. feta

•¼ cup pumpkin seeds


Pre-heat the oven to 400 degrees

Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin or squash.

Place all the vegetables into a roasting tray, and drizzle evenly with 1 tbsp. of olive oil. Season with salt and pepper, and roast in the oven for 15-25 mins (depending on the thickness of the vegetables).

Once cooked add the roasted vegetables and arugula to a large bowl and drizzle with the remaining 1 tbsp. of olive oil. Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve.


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