Roast Root Vegetable, Feta & Spinach Salad
Most of my favorite recipes (and those on this site) are decadent and delicious and considered more celebratory, to be shared rather than everyday meals. I would love to eat cake everyday but you and I both know I can’t afford those kind of calories. However, good, healthy, clean food can be delicious and this recipe is a great example of that - hearty, fresh and full of nutrients.
  • Roast Vegetables
  • 1 small butternut squash, peeled and cubed
  • 1 large parsnip, peeled and chopped in large batons
  • 3 - 5 carrots, peeled and chopped in large batons
  • 5 red rose potatoes, quartered
  • 1 large onion, sliced
  • 1 thyme sprig
  • 1 rosemary sprig
  • ¼ cup extra virgin olive oil
  • Pinch of salt & pepper
  • Dressing
  • ¼ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoon dijon mustard
  • 1 tablespoon sugar
  • Pinch of salt & pepper
  • 4 cups of baby spinach, rinsed and dried
  • ¼ cup feta cheese, crumbled
  1. Preheat the oven to 450 degrees.
  2. Place the sheet pan in the oven to heat. In a medium bowl, place all the vegetables, oil, herbs, salt and pepper. Mix well so that all the vegetables have been evenly coated. Place vegetables on hot baking tray, making sure they are evenly distributed and not crowed. Roast on the bottom oven rack for approximately 45 minutes, turning vegetables once. Remove from the oven when golden and soft. Let cool.
  3. In a large bowl, mix all the dressing ingredients in a bowl until combined. Place spinach in the bowl and toss to coat. Scoop cooled vegetables into bowl and half feta cheese. Toss and sprinkle with remaining feta cheese. Serve immediately.
Recipe by jessica burns at