Roasted Winter Veg Salad with Grilled Chicken Fetta and Pistachios

Preheat oven to 180. Peel baby red beetroot and cut into wedges. Trim baby carrots. Peel sweet potato and cut into chunks. Peel red onion (see tip) and cut into wedges. Roughly chop pistachios.

Tip! Try to leave the root intact on the onion so it stays together when you cut the wedges.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken breast with salt and pepper and grill for 5-6 minutes on both sides until cooked through.

Combine the cider vinegar/maple/dijon mix with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Tip! Use extra virgin if you have it. You can pop it all in a jar and shake away.

Slice chicken. Toss veggies with baby spinach and dressing and load onto plates, topping with chicken slices. Crumble fetta cheese over the salad and garnish with pistachios.

Preheat oven to 180. Peel baby red beetroot and cut into wedges. Trim baby carrots. Peel sweet potato and cut into chunks. Peel red onion (see tip) and cut into wedges. Roughly chop pistachios.

Tip! Try to leave the root intact on the onion so it stays together when you cut the wedges.

Toss veggies with salt, pepper and olive oil and spread on a lined baking tray in a single layer. Roast for 20-25 minutes until tender.

Heat a grill pan over medium high heat. Season the chicken breast with salt and pepper and grill for 5-6 minutes on both sides until cooked through.

Combine the cider vinegar/maple/dijon mix with 2 tbsp of olive oil, salt and pepper and whisk or shake to combine.

Tip! Use extra virgin if you have it. You can pop it all in a jar and shake away.

Slice chicken. Toss veggies with baby spinach and dressing and load onto plates, topping with chicken slices. Crumble fetta cheese over the salad and garnish with pistachios.