A great prepare-ahead salad using roast vegetables and packet cooked mixed grains. Delicious, hearty but not heavy, and great at any time of year. Crumbled goats cheese adds a salty kick. Naturally gluten free depending which grains you use. Leave out the goats cheese for a vegan version and to make it Whole 30 and Paleo Friendly.
Heat your oven to 180C/350F/GM4.
Chop the vegetables into small, 2cm / 3/4" pieces. Spread out in a roasting pan and drizzle with olive oil and season with salt and pepper.
Roast for about 30 mins until the butternut squash and any other root vegetables are soft.
Once cooked allow to cool. Mix the vegetables with the grains and stir through. Make sure that all the oil used to cook the vegetables gets transferred onto the grains to dress the salad.
Cut or crumble the goats cheese and dot onto the salad.
Finally, chop the mint and garnish the salad, and serve.