Roasted-vegetable salad
45
PREP TIME
10 min
TOTAL TIME
30 min
Makes
4 Servings
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,
FILED UNDER: Dinner Healthy Recipes one pot roast Salads vegetables Vegetarian
