Warm Roasted Vegetable Salad with Feta & Candied Walnuts

Preheat the oven to 180C.

Peel and roughly chop the red onion, sweet potato, carrot, parsnip and beetroot into small pieces.

Chop the walnuts into large pieces. Roughly chop the fresh parsley.

Place the chopped vegetables onto a baking tray and drizzle with oil.

Season with salt and pepper and place in the oven to roast.

Heat the butter in a frying pan over medium heat. Add the walnuts.

Add the sugar, and stir continuously until the mixture turns from a white sugar paste to a brown syrupy sauce.

Remove the candied walnuts from the heat and arrange the walnuts to set on a baking sheet or plate. Please ensure to not touch the sugar mixture directly with your hands!

In a small bowl, mix together the remaining olive oil, wholegrain mustard, parsely and balsamic vinegar.

Remove the roasted vegetables from the oven and add to a large bowl.

Add the spinach to the roasted vegetables and toss to combine.

Distribute the warm salad among serving plates.

Garnish with the candied walnuts, crumbled feta and drizzle with the balsamic dressing.