Roast Vegetable Salad Recipe with Maple Balsamic Dressing

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and adds a fruity note.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are budget-friendly.

Open a can of chickpeas and drain them over a bowl.

Chop sweet potato, red bell pepper, potatoes, and red onion into similar bite-sized pieces.

Place the chopped vegetables onto a baking sheet lined with baking paper.

Sprinkle the drained chickpeas over the top of the vegetables.

Drizzle a few tablespoons of olive oil over the vegetables and sprinkle with salt and black pepper.

Use hands to toss the vegetables together until evenly coated.

Place the baking sheet in the oven at 200°C (400°F) for about 30-45 minutes, checking after 30 minutes for tenderness and color.

Remove the tray from the oven and let the vegetables cool.

Combine 2 teaspoons of wholegrain honey mustard, 1 tablespoon of balsamic vinegar, and 2 tablespoons of maple syrup in a bowl to make the dressing.

In a salad bowl, add a few handfuls of mixed greens and top with the roasted vegetables and maple balsamic dressing.

Use salad servers to toss the salad and plate it.

Top with toasted pine nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens