Roast Vegetable Salad with Maple Balsamic Dressing

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.

– Chickpeas – Sweet Potato – Bell Pepper – Potatoes – Red Onion – Oil

Ingredients

Drain the chickpeas and cut the vegetables into bite sized pieces and place on a baking sheet.

1

Alternatively if you have left over roast vegetables remove them from the fridge to come up to room temperature.

2

Drizzle over the oil and salt + pepper and use your hands to toss the vegetables to coat.

3

Place into a 200 Celsius or 400 Fahrenheit oven for 30-45 minutes or until the potato is tender and vegetables have some colour.

4

Leave to cool. To assemble the salad mix together the mustard, balsamic, and maple syrup in a jar.

5

Swipe up for the full recipe!