Warm Roasted Vegetable Salad
A hearty wholesome salad filled with roasted rainbow carrots, Brussels sprouts, and cauliflower blossom. Perfect for Autumn gatherings.
Ingredients
Roasted Vegetables:
- 500 g rainbow baby carrots trimmed
- 400 g Brussels sprouts halved
- 250 g caulini cauliflower blossom OR ½ small cauliflower, cut into small florets
- 2 cloves garlic crushed
- 3 tablespoons olive oil
- Salt and freshly cracked black pepper to taste
Salad Base and Toppings:
- 120 g bag of baby spinach and/or rocket arugula, or a mix
- ¼ cup macadamia nuts roughly chopped
- 1/3 cup parsley leaves for garnish
- 2 radishes julienned (optional)
Maple-Mustard Dressing:
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon balsamic vinegar
- A pinch of salt
Instructions
- Preheat the oven to 180°C (fan-forced).
Prepare the vegetables:
- Place the carrots on a lined baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30 minutes, until caramelised and tender.
- On a separate tray, toss the Brussels sprouts and cauliflower with olive oil, garlic, salt, and pepper. Roast for 15–20 minutes, or until golden and tender.
Make the dressing:
- In a small bowl or jar, whisk together the maple syrup, olive oil, wholegrain mustard, balsamic vinegar, and a pinch of salt until well combined.
Assemble the salad:
- Arrange a bed of baby spinach and rocket on a large serving platter.
- Scatter the roasted carrots, Brussels sprouts, and cauliflower over the greens.
- Sprinkle over the chopped macadamia nuts, parsley leaves, and julienned radish if using.
Dress and serve:
- Drizzle the maple-mustard dressing over the salad just before serving.
- Toss gently if desired, or serve as a layered platter for a beautiful presentation.
