Roast Vegetable Salad

Roast Kumara and Squash Salad

1 large sweet potato
1/2 a butternut squash
200 grams button mushrooms (optional)
2 teaspoons mixed dry herbs
1 tablespoon balsamic vinegar
2 tablespoons olive oil
200 grams baby spinach leaves
100 grams unsalted cashew nuts

Chop the butternut and sweet potato into small chunks and spread out in a large roasting dish. Add the mushrooms if you like that kind of thing, sprinkle over the mixed herbs and drizzle over the balsamic vinegar and olive oil. Give it all a big stir and then make sure that everything is in just a single layer on the tray.

Roast the vegetables at 200 degrees celsius for about 30 minutes or so, until everything is soft and well cooked. Remove the vegetables and let them cool.

Assembling the salad is very simple. Place the spinach leaves in a large bowl, add the vegetables and cashew nuts and combine it together as best you can. If you feel that it needs a bit more dressing just drizzle over a little more olive oil and balsamic vinegar, but be careful not to overdo it.