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


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


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


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


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


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


Swipe up for the full recipe!