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.