Roasted-vegetable salad
Chatelaine
Virginia MacDonald
Lighten up hearty root vegetables by tossing them with greens for a healthy supper salad that sings with flavour.
Ingredients
-
4
carrots
, or 2 carrots and 2 parsnips
-
2
bell peppers
, preferably a mix of colour
-
1
small red
onion
-
1/3 cup
olive oil
, plus 1 tbsp extra
-
3 tbsp
white or cider
vinegar
-
1 tbsp
maple syrup
-
1 tbsp
Dijon
mustard
-
1 tsp
dried
thyme leaves
-
generous pinches
dried
sage
-
1/3 cup
olive oil
-
1/2 bunch
kale leaves
, or 142-g container baby spinach
-
540-ml can
chickpeas
Instructions
- 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)
- Calories
- 382,
- Protein
- 12 g,
- Carbohydrates
- 53 g,
- Fat
- 16 g,
- Fibre
- 12 g,