Roast Vegetable Salad Recipe with Maple Balsamic Dressing



If you’re looking for lunch ideas for work, a simple dinner, or a way to use up your left over roast veggies you need to try this Roast Vegetable Salad. Tossed with a sweet tangy dressing you’ll love it!

So if you would like to learn how to make a Roast Vegetable Salad then just follow this Roast Vegetable Salad Recipe Recipe.

OTHER RECIPES LUNCH RECIPES https://www.youtube.com/watch?v=eJyoszbyNNQ&list=PL5CBaQ3nMr6FdXF9HIaAZsNkX3XUt0Zam

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A printable recipe will be linked on my website here http://carinastewart.com/roast-vegetable-salad/

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ABOUT

Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Chopping Board http://amzn.to/2cDwPAs
Chefs Knife http://amzn.to/2drLqxA
Baking Sheet http://amzn.to/2cDxFgm
Salad Servers http://amzn.to/2drKFos

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RECIPE

1 Can of Chickpeas
1 Large Sweet Potato
1 Bell Pepper
2 Potatoes
1 Red Onion
2 Tablespoons Oil
Salt + Pepper
2 Handful of Greens
2 Teaspoons Wholegrain Honey Mustard
1 Tablespoon Balsamic Vinegar
2 Tablespoons Maple Syrup

Instructions

Drain the chickpeas and cut the vegetables into bite sized pieces and place on a baking sheet.
Alternatively if you have left over roast vegetables remove them from the fridge to come up to room temperature.
Drizzle over the oil and salt + pepper and use your hands to toss the vegetables to coat.
Place into a 200 Celsius or 400 Fahrenheit oven for 30-45 minutes or until the potato is tender and vegetables have some colour.
Leave to cool.
To assemble the salad mix together the mustard, balsamic, and maple syrup in a jar.
In a salad bowl add the greens and roast vegetables and pour over the dressing. Toss with salad servers and serve.

Notes

Use any vegetables you would like for this salad, it doesn’t just have to be classic root roasting veggies.
If you have left over dressing try using it to marinade chicken or over a simple green salad.

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MY FAVORITE COOKING EQUIPMENT

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