Roasted-vegetable salad



10 min


30 min


4 Servings

Roasted-vegetable salad

Virginia MacDonald

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


  • 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


  • 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,