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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted Veg Salad with Mustard Dressing Recipe

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This recipe for Roasted Veg Salad with Mustard Dressing is from Green Shirt Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 lb mini potatoes
1-2 tbsp olive oil
½ lb grape or cherry tomatoes (1 small container)
Salad greens (mixed greens, spinach, kale)
1 bunch flat leaf parsley, roughly chopped
15 oz can chickpeas, drained and rinsed
Salt and pepper to taste
Optional: fresh or dried herbs like thyme and rosemary

Dressing:
2 tbsp tahini
1-2 tbsp dijon and/or grainy mustard
1 tbsp maple syrup or liquid sweetener of choice
Juice of half a lemon (approx 2 tbsp) or vinegar
Directions:
Directions:
DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Cut potatoes in half or quarters so they are equal size, then place in bowl and toss with olive oil, salt and pepper. Optional: toss in a few whole sprigs of thyme and rosemary or a tablespoon of dried mixed herbs.
3. Arrange potatoes on a baking tray with parchment paper (cut side down for best browning). Roast for 20-30 minutes until easily pierced with a fork. Remove from oven, discard herb sprigs, and let cool.
4. Arrange grape tomatoes on a baking tray with parchment paper and roast until soft and bursting (approx. 15-20 minutes). Remove from oven and let cool.
5. Add greens, parsley and chickpeas to salad bowl, along with tomatoes, potatoes and dressing. Stir to coat and serve.
6. Dressing: in a jar or airtight container, add all dressing ingredients and shake to emulsify. Taste and adjust seasoning. If dressing is very thick, thin out with a splash of water.

Note: salad can be served warm if using a heartier green like kale, as it will get tender from the hot roasted vegetables.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min prep, 30 min cooking
Personal Notes:
Personal Notes:
This hearty vegan salad is easily customizable depending on what you have in your pantry and fridge! Replace fresh tomatoes with sundried, switch up the herbs, or top with healthy extras like hemp hearts and pepitas. Serves 4 as a side dish or two as a balanced lunch.

 

 

 

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