Looking for inspiration for lunches during the week or ways to use up your left over roast vegetables? Tossed with a sweet tangy dressing, you’ll love this roast vegetable salad.

Roast Vegetable Salad with Maple Balsamic Dressing

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

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