Roasted winter vegetable salad

Roasted winter vegetable salad


A robust winter vegetable salad served with a sticky maple and orange dressing.

The ingredient of Roasted winter vegetable salad

  1. 1 bunch baby beetroot, peeled, halved
  2. 2 carrots, peeled, sliced diagonally
  3. 2 parsnips, peeled, sliced diagonally
  4. Olive oil cooking spray
  5. 1/4 cup pecans
  6. 2 teaspoons maple syrup
  7. 2 tablespoons orange juice
  8. 2 teaspoons balsamic vinegar
  9. 1 tablespoon extra virgin olive oil
  10. 80g red leaf mixed salad
  11. 50g mild creamy blue cheese, crumbled

The instruction how to make Roasted winter vegetable salad

  1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  2. Place beetroot, carrot and parsnip on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until tender. Combine pecans and maple syrup in a bowl. Add to baking tray. Bake for a further 5 minutes or until pecans are golden and sticky.
  3. Whisk orange juice, vinegar and oil together in a small bowl. Season with salt and pepper. Place leaf mixture in a serving dish. Add vegetables, pecans and cheese. Drizzle with dressing. Gently toss to combine. Serve.

Nutritions of Roasted winter vegetable salad

calories: 242.824 calories
calories: 15.1 grams fat
calories: 3.4 grams saturated fat
calories: 17.4 grams carbohydrates
calories: 6.3 grams protein
calories: 10 milligrams cholesterol
calories: 394 milligrams sodium
calories: NutritionInformation

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