Winter Roasted Vegetable Salad

Salads are usually summer fare, but we've used seasonal winter vegetables to create this delicious version. Serve hot, warm or cold − you'll love it any way.

Preparation Time:
Cooking Time:


  • 1 onion, sliced
  • 4 cups mixed vegetables (e.g. carrot, parsnip, pumpkin, swede or kumara), diced into 3cm pieces
  • 1-2 Tbsp oil
  • 350 g bag Wattie’s frozen Free Flow Spinach
  • 135 g pottle Mediterranean Sundried Tomato Chunky Dip
  • 100 g feta cheese, crumbled
Winter Roasted Vegetable Salad


1. Preheat the oven to 200°C and line a baking dish with baking paper.

2. Place the onion and vegetables on the tray and toss with oil. Bake in the oven for 30 minutes. Remove from the oven and sprinkle over the frozen Wattie’s frozen Free Flow Spinach and return to the oven for a further 10 minutes, untill vegetables are tender.

3. Toss through Mediterranean Sundried Tomato Chunky Dip, season with pepper and place in a serving dish and sprinkle with feta. Serve as a vegetarian main meal or as a vegetable side dish.

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