Ahh winter. How I have such a love/hate relationship with you. Whilst you make me sometmies want to curl up in bed and never get out, you do bring the opportunity to wear gorgeous winter clothing... so I guess we could call it even.

My mum is currently staying with Jim and I for the week, so I wanted to make something to say a big thank you for putting up with me living at home for so long. From that desire came this delicious warm roast veggie winter salad.

Filled with a great range of veggies, walnuts, brown rice and goats cheese, this salad is a real winner. Plus, it keeps really well overnight, so is ideal for a leftovers lunch at work the next day.

I gave the recipe via Snapchat, but had a lot of distraught people saying they couldn't write the recipe down and please could I write it - so here it is! I've added in a few snapchat photos (follow me on snapchat at eatwithelle) for a few visual cues as well - enjoy!

WARM WINTER ROAST VEGGIE SALAD (Feeds six)

You'll need:

- 1 eggplant                      - 2 zucchinis

- bunch of asparagus       - garlic clove

- 1 red onion                      - 4 potatoes

- 1 sweet potato                - 3 carrots

- 8 brussel sprouts            - brown rice (I cheated and used microwaveable brown rice!

- olive oil                            - walnuts 

- goats cheese                   - bag of baby spinach

Heat the oven to 220 degrees celsius and pre-grease two baking trays.

Wash and clean all the veggies, and then separate into two groups. Group one is sweet potato, carrots, potatoes and red onion, and group two is the rest of the veggies and walnuts, minus the asparagus & baby spinach (which we will get to later).

Peel the sweet potato and carrots, and chop group one into large quarter pieces. Cut the onion in half and then place all of group one onto a baking tray. Drizzle in olive oil, paprika and salt and pepper and place in the oven.

Whilst group one is roasting, spread out group two in front of you. Cut zucchini and asparagus into quarter chunks again, and brussel sprouts in half. Separate garlic  into individual pods & break walnuts up,  and then spread group two on a baking tray. Make sure they're not on top of eachother or they won't roast properly! Drizzle group two in olive oil, paprika and salt & pepper.

When group one has cooked for 35 minutes, add in group two to the lower shelf. They will take less time and hopefully your veggies can finish roasting at the same time!

While you're waiting for everything to roast, cut asparagus in half and steam in the microwave or in a pot. Cook the brown rice on the stove (or in the microwave if you're lazy like me!).

After another 30 minutes, all your veggies should be nice and roasted. Remember, it's always better to let your veggies roast longer than they should than shorter! Take out the veggies and mix with the brown rice, baby spinach in a bowl, making sure everything is evenly mixed. 

Top with goats cheese and pair with a glass of wine to celebrate what a fabulous salad you've made! This salad is sure to be a winner with even the fussiest family, and best of all - it's super healthy. Hoorah! Make sure you follow me on Instagram at @eatwithelle for all the latest news, blog posts and gorgeous content.