This is a lovely salad- it really feels wintery and comforting, but it’s also packed with vegetables.
These are just a suggestion of vegetables that would work well. One or two could be left out, or others added. Roast fennel, carrot, courgette and mushrooms would be welcome additions. The squash, sweet potato and beetroot will take about the same time to roast, but the broccoli will take much less time.
Chop the veg into bite size chunks (break the broccoli into florets.) Toss in olive oil and season with salt and pepper. Roast all apart from the broccoli for about 45 minutes. The broccoli will only take about 15 minutes.
Cook the quinoa according to the instructions on the packet, though do try it every now and again- it gets very claggy if it’s overcooked.
Mix together the quinoa and the veg, drizzle with olive oil and balsamic, scatter over the parsley and feta and serve.