Warm Roasted Salad with a Walnut & Red Wine Vinegar Dressing

A recipe by Amelia Freer
Serves 4 Prep time: 20 minutes Cooking time: 45 minutes
Warm roasted salads like this one are an absolute staple in my autumn and winter kitchen. They are easy to make and dressing the vegetables with a flavour-packed and fragrant vinaigrette definitely elevates this dish.

I’m not such a huge fan of eating lots of raw foods in the winter months, so I find this sort of meal is a great way to pack in the veggies, while still enjoying a hearty, warming meal. It’s worth making a double portion of the dressing, as it will keep in the fridge for a couple of days in a jam jar and can be used to drizzle over steamed vegetables, tossed through new potatoes or over quick lunchtime salads.

TIP: If you’d like to make this a vegan meal, substitute the goat’s cheese or feta for a tin of rinsed and drained chickpeas, for a source of plant-based protein and use agave rather than honey for the dressing.