6-8cupschopped vegetables(I used sweet potato, potato, carrot, peppers and zucchini)
Salt & pepper
Juice of1/2 an orange
1cupbaby spinach leaves
Preheat the oven to 200°C/390°F. Add the chopped vegetables to a large mixing bowl and add the olive oil, oregano, garlic powder and season generously with salt and pepper. Toss to coat and spread in a single layer on a baking tray lined with a silicone liner or baking paper. Bake for 30 minutes or until the vegetables are cooked.
Add all dressing ingredients to a jar and shake well to combine.
Assembling the salad
Add the roasted vegetables, spinach leaves and feta to a large serving bowl. If serving immediately, pour over the dressing (you may not need all of it) and toss to combine.If you are going to serve the salad in a day or 2, leave the dressing off and keep it in the fridge along with the salad and pour over about 30 minutes before serving.Salad will keep in the fridge for several days.