Roast Vegetable Salad Recipe with Maple Balsamic Dressing

De Recipes by Carina · 50 min

Ingredientes

Preparación

1. Drain the chickpeas and cut the vegetables into bite-sized pieces. Spread them on a baking sheet.
2. Drizzle with the oil, season with salt and pepper, and toss with your hands to coat.
3. Roast at 200°C (400°F) for 30 to 45 minutes, until the potato is tender and the vegetables are lightly coloured.
4. Leave to cool.
5. Whisk the mustard, balsamic vinegar and maple syrup together in a jar to make the dressing.
6. Put the greens and roasted vegetables in a salad bowl, pour over the dressing, toss and serve.

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