Roasted Vegetable Salad Recipe
This roasted root vegetable salad is dressed with tahini and balsamic. This wholesome salad will give you a perfect lunchtime lift. Packed with colour and a wide range of veggies this makes a great weekly staple.The zesty combination of lemon, vinegar and maple syrup makes this salad very moreish. Topping it with sesame seeds adds a dose of calcium and a great crunch!
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Ingredients
- 2 tbsp organic extra virgin olive oil
- 1 kg carrots
- 1 kg parsnips
- 1 tbsp organic maple syrup
- 1 tbsp organic apple cider vinegar
- 50 g organic pumpkin seeds
- 25 g organic sesame seeds
- 200 g cherry tomatoes
- 2 shallots
- natural fine sea salt
- organic cracked black pepper
For the dressing
- 2 tbsp organic extra virgin olive oil
- 1 garlic clove
- 1 tsp organic tahini
- 1 tsp organic maple syrup
- 1 tsp organic balsamic vinegar
- 1/2 lemon
- natural fine sea salt
- organic cracked black pepper
Instructions
- Peel the carrots and parsnips, place in a large saucepan of cold salted water and bring to the boil.
- Simmer for 5 minutes, drain and then allow to cool.
- When cool, cut the carrots in half across and then into quarters. Repeat the process with the parsnips.
- Place on a baking tray and drizzle with the olive oil.
- Next, add the red wine vinegar, maple syrup and season with salt and pepper.
- Roast at 220c for 30 minutes.
- Remove the tray from the oven, add the pumpkin and sesame seeds and roast for a further 5 minutes.
- Take the tray from the oven and set aside.
- To make the dressing, place all of the ingredients (except the oil) into a bowl and whisk together.
- Next, drizzle in the oil whilst still whisking.
- Finely slice the tomatoes and shallots.
- To assemble the salad, place a large portion of the roasted veg on a plate, top with sliced tomato and shallot, then drizzle with the dressing.
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This is so simple, but the flavour is amazing!