Roasted-vegetable salad

Lighten up hearty root vegetables by tossing them with greens for a healthy supper salad that sings with flavour.


( 30 ratings )

Preparation time:
10 minutes
Total time:
30 minutes
4 Servings
Virginia MacDonald

Virginia MacDonald


  • carrots or 2 carrots and 2 parsnips
  • peppers, preferably a mix of colours
  • small red onion
  • 1/3 cup olive oil, plus 1 tbsp extra
  • 3 tbsp white or cider vinegar
  • 1 tbsp maple syrup (optional)
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme leaves
  •  Generous pinches of dried sage
  • 1/3 cup olive oil
  • 1/2 bunch of kale leaves or 142-g container baby spinach
  • 540 mL can of chickpeas (or 6-bean medley)


  • PREHEAT oven to 450F. Peel carrots and parsnips, then cut in half lengthwise. Halve peppers. Slice onion into thick wedges. Place all on a large baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with pinches of salt. Toss to coat. Roast in centre of preheated oven until tender, from 20 to 25 min. (No need to turn.)
  • WHISK vinegar with maple syrup, Dijon, thyme, sage and generous pinches of salt and pepper in a small bowl. Slowly whisk in 1/3 cup olive oil. Cut kale into bite-sized pieces. It should measure about 8 cups. Rinse and drain chickpeas. When vegetables are roasted, coarsely chop. Place in a large bowl along with kale and chickpeas. Drizzle with as much dressing as you like. Toss to coat.

Nutrition (per Serving)

12 g
16 g
53 g
12 g
253 mg

One comment on “Roasted-vegetable salad

  1. Absolutely love this recipe. So delicious!!!


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