Warm Roasted Winter Vegetable Salad with Balsamic and Udo’s Dressing

Ingredients

• 60g hazelnuts
• 1-2 tablespoons maple syrup or agave syrup
• 1 dessertspoon Udo’s Choice Ultimate Oil Blend
• 1 dessertspoon good quality balsamic vinegar
• 1 dessertspoon good quality extra virgin olive oil
• 1 red onion, cut in ½ inch wedges
• 1 carrot peeled and cut in lengths
• 1 Parsnip, peeled and cut in lengths
• 1 beetroot, cut in wedges
• ½ butternut squash-skin on, cut in wedges
• ½ red pepper, deseeded and cut in
• 2 tablespoons olive oil for roasting
• Sea salt and freshly ground peppercorns
• Small handful of any baby salad leaves

Method

1. Heat a small pan, add maple or agave syrup and hazelnuts, gently toss and sauté for 2 mins approx. Remove from pan and spread out on parchment paper to cool.
2. Mix Ultimate Oil Blend, balsamic vinegar & olive oil together, set aside.
3. Pre heat oven to 200 C. In a large roasting tin toss beetroot, carrot, red onion parsnip, butternut squash & red pepper. Season & drizzle with olive oil, place in oven and roast for approx. 20-30 minutes, tossing once or twice during roasting. Cook until tender and lightly brown in spots. Remove from oven and set aside until ready to use.
4. Place all roast vegetables in a large bowl, and gently toss in dressing.
5. Arrange on a serving platter along with baby spinach, caramelised hazelnuts. Serve warm or at room temperature. Enjoy!