Roasted Winter Vegetable Salad

A robust winter vegetable salad served with a sticky maple and orange dressing.

The ingredient of Roasted Winter Vegetable Salad

• 1 bunch baby beetroot peeled halved
• 2 carrots peeled sliced diagonally
• 2 parsnips peeled sliced diagonally
• olive oil cooking spray
• 1 4 cup pecans
• 2 teaspoons maple syrup
• 2 tablespoons orange juice
• 2 teaspoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 80g red leaf mixed salad
• 50g mild creamy blue cheese crumbled

The Instruction of roasted winter vegetable salad

• preheat oven to 200c 180c fan forced line a baking tray with baking paper
• place beetroot carrot and parsnip on prepared tray spray with oil season with salt and pepper roast for 30 minutes or until tender combine pecans and maple syrup in a bowl add to baking tray bake for a further 5 minutes or until pecans are golden and sticky
• whisk orange juice vinegar and oil together in a small bowl season with salt and pepper place leaf mixture in a serving dish add vegetables pecans and cheese drizzle with dressing gently toss to combine serve

Nutritions of Roasted Winter Vegetable Salad

calories: 242 824 calories
calories: 15 1 grams fat
calories: 3 4 grams saturated fat
calories: 17 4 grams carbohydrates
calories: n a
calories: n a
calories: 6 3 grams protein
calories: 10 milligrams cholesterol
calories: 394 milligrams sodium
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