Roasted-vegetable salad


  • Prep Time10 mins
  • Total Time30 mins
  • Makes4 Servings
Roasted-vegetable salad

Virginia MacDonald

Lighten up hearty root vegetables by tossing them with greens for a healthy supper salad that sings with flavour.


  • 4 carrots, or 2 carrots and 2 parsnips

  • 2 bell peppers, preferably a mix of colour

  • 1 small red onion

  • 1/3 cup olive oil, plus 1 tbsp extra

  • 3 tbsp white or cider vinegar

  • 1 tbsp maple syrup

  • 1 tbsp Dijon mustard

  • 1 tsp dried thyme leaves

  • generous pinches dried sage

  • 1/3 cup olive oil

  • 1/2 bunch kale leaves, or 142-g container baby spinach

  • 540-ml can chickpeas


  • PREHEAT oven to 450F. Peel carrots and parsnips, then cut in half lengthwise. Halve peppers. Slice onion into thick wedges. Place all on a large baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with pinches of salt. Toss to coat. Roast in centre of preheated oven until tender, from 20 to 25 min. (No need to turn.)

  • WHISK vinegar with maple syrup, Dijon, thyme, sage and generous pinches of salt and pepper in a small bowl. Slowly whisk in 1/3 cup olive oil. Cut kale into bite-sized pieces. It should measure about 8 cups. Rinse and drain chickpeas. When vegetables are roasted, coarsely chop. Place in a large bowl along with kale and chickpeas. Drizzle with as much dressing as you like. Toss to coat.

Nutrition (per serving)

Calories 382, Protein 12g, Carbohydrates 53g, Fat 16g, Fibre 12g.