Maple Roasted Root Vegetable and Hazelnut Salad
This roasted vegetable salad is a perfect light meal for the winter. With sweet maple and tender root vegetables, it makes a delicious warm lunch.
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The sweet, sticky dressing on this roasted vegetable salad makes it a real winter winner.
It’s easy to prepare this delectable warm salad. Simply add your vegetables to a roasting dish, and toss with the oil, maple syrup, mustard, and seasonings to coat the vegetables well. Roast the vegetables until tender, giving them a good shake halfway through cooking.
Once the vegetables are roasted, remove the carrots, parsnips, shallots, and hazelnuts and pile them onto a bed of kale.
Then, use the garlic and roasting juices in the roasting dish, along with a good splash of cider vinegar, to create a sweet dressing to drizzle generously over your finished salad.
Serve the salad immediately to enjoy the flavourful roasted vegetables while they’re still warm.
Don’t worry if you can’t get hold of baby parsnips or carrots. Regular sized vegetables will also work with this vegan recipe. Just ensure you cut your root vegetables into finger-sized strips so they cook through well.
Total Time: 1 hour
Servings: 4
Rating:
Total Time: 1 hour
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the roasted vegetables
- 2 2 mixed baby heritage carrots
- 1 1 baby parsnips, halved lengthways
- 1.5 1.5 echalion shallots, skin on, halved
- 1.5 1.5 cloves garlic, left whole but lightly squashed with the back of a knife
- 0.5 0.5 Tbsp extra virgin olive oil
- 0.25 0.25 Tbsp maple syrup
- 0.25 0.25 Tbsp wholegrain mustard
- sea salt and black pepper
- 1.5 1.5 sprigs thyme
- 18.75 18.75 g hazelnuts, whole
- For the salad
- 30 30 g kale, lightly steamed
- 0.5 0.5 Tbsp cider vinegar
Method
- Preheat the oven to 190°C (Gas Mark 5, 375°F). Add all the ingredients for the roasted vegetables to a roasting dish and mix thoroughly. Transfer to the oven and cook for 30-40 minutes, or until tender and glazed, giving the dish a shake halfway through the cooking time.
- Once the vegetables are cooked, arrange the kale on a serving plate or individual dishes. Pile the roasted vegetables on top of the kale, leaving the garlic in the dish.
- To make the dressing, peel the garlic and return the cloves to the roasting dish along with the cider vinegar. Mash the garlic gloves and mix everything together with the roasting juices to create a rich, sticky dressing. Pour this generously over the salad, whilst still warm, just before serving.
Nutritional information per 100g: calories 190, fat 15g, saturates 1.5g, carbohydrates 7.8g, sugars 4.2g, protein 4.5g, salt 0.22g
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