Roasted-vegetable salad

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


( 11 ratings )

Preparation time:
10 minutes
Roasting Time:
20 minutes
4 Servings
Virginia MacDonald

Virginia MacDonald


  • carrots or 2 carrots and 2 parsnips
  • peppers, preferably a mix of colours
  • small red onion
  • 1 tbsp (15 mL) olive oil
  • 3 tbsp (45 mL) white or cider vinegar
  • 1 tbsp (15 mL) maple syrup (optional)
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) dried thyme leaves
  •  Generous pinches of dried sage
  • 1/3 cup (75 mL) olive oil
  • 1/2 bunch of kale leaves or 142-g container baby spinach, about 8 cups (2 L)
  • 19-oz (540-mL) can of chickpeas or 6-bean medley


  • Preheat oven to 450F (230C). 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 (15 mL) 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.)
  • Meanwhile , in a small bowl, whisk vinegar with maple syrup, Dijon, thyme, sage and generous pinches of salt and pepper. Slowly whisk in ? cup (75 mL) olive oil. Cut kale into bite-sized pieces. It should measure about 8 cups (2 L). 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

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