Roast Vege Salad with Balsamic Vinaigrette

5.0/5 rating (2 votes)
  • Ready in: 10 mins prep, plus roasting time
  • Serves: 4
  • Complexity: very easy
Roast Vege Salad with Balsamic Vinaigrette

Ingredients

  • 1 red capsicum
  • 1 yellow capsicum
  • 2 carrots
  • 1 brown onion
  • 400g spinach leaves
  • 8 cherry tomatoes
  • Vinaigrette
  • 1 tsp wholegrain mustard
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • Salt and pepper

Directions

    1. Slice capsicums and carrots into sticks. Chop onion into similar size chunks. Combine them in an oven tray mixed in with a good glug of olive oil.  Roast on fan bake 180  degrees C for 30-40 minutes until golden and caramelised. Stir occasionally.
    2. Mix up vinaigrette in the bottom of a high sided salad bowl. Mix everything less the oil. Then add the oil and stir it well until combined.
    3. Add the washed and dried spinach leaves, roasted vegetables and cherry tomatoes, halved and any fresh herbs you have on hand.
    4. Stir it all through until all of the leaves are coated in the vinaigrette.
    5. Serve warm or chilled and enjoy!

     

    Watch the Cook with Lauren Video of this recipe HERE

    For a printer friendly version of this recipe click here.

    DSC 3705 Roast Vege Salad - cropped

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