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    Roast Vegetable Salad With Maple Vinaigrette

    Roast Vegetable Salad With Maple Vinaigrette
    Preparation time is 15minutes
    Total time is 15minutes
    Serve is for 6 people
    Difficulty level: 3 out of 4

    10 Ingredients

    Number of servings
    6
    • 1tablespoons maple syrup
    • 2tablespoons red wine vinegar
    • 1/4 cup extra virgin olive oil
    • 1teaspoons Dijon mustard
    • 120grams baby rocket leaves
    • 320grams mix-a-mato tomatoes, halved
    • 500grams leftover roasted vegetables (see Tip)
    • 150grams feta, crumbled
    • 1/3 cup roasted almonds, chopped
    • 2tablespoons small basil leaves (to serve)

    Nutrition per serving

    1200 Kilojoules or 288 Calories
    14% of daily energy intake*
    Protein
    9.4grams
    Fat
    21.7grams
    Carbs
    15.3grams
    Sugars
    9.7grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Use up your leftover vegies with this gorgeous roast vegetable salad recipe. The maple vinaigrette will make your vegetables sing.

    Method

    Step 1 of 2

    Place syrup, vinegar, oil and mustard in a screw-top jar. Season, secure lid and shake well.

    Step 2 of 2

    Place rocket, tomato and roasted vegetables in a large bowl. Top with feta, almonds and basil. Serve drizzled with maple vinaigrette.

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