Roast Vegetable Salad with Garlic Mustard Dressing

womensweeklyfood.com.au

Lane Park

2 bunches baby beetroot

½ butternut pumpkin, peeled, chopped coarsely

2 small orange sweet potatoes (400g), peeled, quartered lenghtways

1 bunch baby carrots, peeled

1 medium red onion (170g), peeled, cut into eighths

¼ cup (60ml) Extra virgin olive oil

250 g truss cherry tomatoes

2 bunches asparagus

70 g baby spinach leaves

180 g tub persian fetta, drained

¼ cup loosely packed fresh flat-leaf parsley leaves

subheading: Garlic mustard dressing:

1 clove garlic, crushed

1 teaspoon horseradish cream

1 teaspoon dijon mustard

1 tablespoon red wine vinegar

¼ cup (60ml) extra virgin olive oil

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