Roasted Vegetables and Honey Feta Salad with Beet Vinegar

This recipe is basically a deconstructed salad with all the ingredients that pair beautifully with our Spiced Beet Vinegar - roasted winter vegetables including carrot, parsnip and squash along with baked feta cheese, fresh cherry tomatoes, herbs and salad greens.   A perfect dish for late summer when all those vegetables are ready for harvest out of the garden or available at your local farm stand.    

Ingredients:

Roast Vegetable Ingredients:

2 lb Winter Vegetables (peeled and cut) - you can pick what vegetables you like best but we used:
2 Parsnip
1/2 Sweet Potato
1/2 Butternut Squash
1/2 Acorn Squash (skin on)
2 Carrot (heirloom varieties)
2 Tbsp olive oil
1 Tbsp salt
Fresh Chopped Sage
Fresh Chopped Oregano
Dried Italian herbs (optional)

Honey Feta Ingredients:

Feta 8oz (cut in two)
4 Tbsp Honey

Salad Ingredients:

1/2 Punnet of Mixed Cherry Tomatoes 
Mesclun salad leaves (for garnish)
Fresh picked parsley, oregano and sage
Salt and pepper
1 Tbsp Olive Oil

Wozz! Spiced Beet Vinegar

Roasted Vegetables:

Don't cut pieces too small as they will shrink during cooking. The carrot and parsnips are the most dense and will take the longest to cook until soft, so cut your other vegetables somewhat larger.

Preheat oven 425 degrees F

In a large mixing bowl combine all of your roasted vegetable ingredients and toss until evenly coated.

Spread across a roasting tray lined with parchment paper and cook for 40 minutes turning once at the 20 minute mark.

At the 20 minute mark, add your feta pieces with a teaspoon of honey on each piece. Return to the oven for a further 20 minutes.

Tomato Salad:

Slice cherry tomatoes in half with a pinch of salt and pepper and some fresh picked herbs. Mix until well combined and seasoned before adding the olive oil. Give a quick toss and set aside.

To Serve:

Serve directly on the roasting pan or transfer to a serving platter. Arrange the feta and roasted vegetables and drizzle a little extra honey over everything.

Add the cherry tomato salad to various spots and tuck in the mesclun salad off to one side.

Finish with fresh herbs, salt and pepper to taste and a good drizzle of Wozz! Spiced Beet Vinegar with a little extra on the side.

Additional Notes:

You can also make this salad just like a regular salad, all ingredients tossed in bowl with a drizzle of olive oil and Wozz! Spiced Beet Vinegar drizzled over top.  You can swap out feta for goats cheese or blue cheese if preferred and you can add a number of additional ingredients including roasted beets, sunflower seeds, homemade croutons, crispy bacon or candied walnuts.   You can also exchange the cherry tomatoes for orange segments with red onion for a roasted veggie, beet and citrus salad with honey feta.  All great options for using our Spiced Beet Vinegar.