Roasted-vegetable salad

Prep 10 min
Total 30 min
Makes 4 Servings

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



carrots, or 2 carrots and 2 parsnips
bell peppers, preferably a mix of colour
small red onion
1/3 cup
olive oil, plus 1 tbsp extra
3 tbsp
white or cider vinegar
1 tbsp
1 tbsp
Dijon mustard
1 tsp
dried thyme leaves
generous pinches
dried sage
1/3 cup
1/2 bunch
kale leaves, or 142-g container baby spinach
540-ml can


  • 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.


Calories 382
Protein 12 g
Carbohydrates 53 g
Fat 16 g
Fibre 12 g

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Photo credit: Virginia MacDonald

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