ROASTED VEGGIE SALAD WITH SUN-DRIED TOMATO DRESSING
This salad is so good!! Sure, it’s not the healthiest salads ever made but it is delicious so if you have any friends or family members over who don’t like salads (I hear those people exist) then serve this.
The secret is in the sweet dressings. First of all, I marinated the veggies in a rosemary and maple syrup marinade.. I mean, who wouldn’t like that? Then, I made some creamy sun-dried tomato paste and topped the salad with some generous dollops of it. You could turn the dollops in to a thinner dressing just by adding more water but this time I wanted to keep them in this format.
This recipe is seriously so easy to make that I dare to promise that anyone can make it. Even when juggling a thousand other things at the same time. I served the salad with some dark bread which was my last attempt to convince myself that this was actually a pretty healthy meal.. Well, it’s not the healthiest because of the sugar content but I love it! And I can also think of so many worse things to have after a long day at work.
Happy summer days.. live a little 😉
ROASTED VEGGIE SALAD WITH SUN-DRIED TOMATO DRESSING
Prep time
Cook time
Total time
Author: Antidote Kitchen
Serves: 2
Ingredients
- • 200g mixed salad (any salad of choice)
- • 1 broccoli head
- • 2 sweet potatoes
- • A small bunch of fresh rosemary
- • 50ml Maple syrup
- • 50ml Olive oil
- • 1 x 200g can sun-dried tomatoes
- • 25g cashews
- • Salt and pepper to taste
Instructions
- Put the cashews to soak in warm water for about 30 minutes
- Pre-heat oven to 175C
- In the meantime, rinse, peel and chop the sweet potatoes and broccoli in bite sized pieces
- To make a marinade, mix the maple syrup, olive oil and fresh rosemary and add a dash of salt into the mixture. Mix the marinade with the sweet potatoes and broccoli and toss around so that all the veggie pieces get coated in the marinade
- Lay the veggies on an oven tray and bake for 20-30 minutes or until they are softened
- To make a dressing, put the soaked cashews and sun-dried tomatoes in a food processor and blend until you get a smooth paste. I use the sun-dried tomatoes with the oil but if you’d like to make a slightly lighter version you can leave the oil behind and just use more water. Add water as required to get a texture you like. Taste and add salt as desired
- Mix the veggies with mixed salad leaves and top with the sun-dried tomato dressing
Nutrition Information
Serving size: 1 Calories: 727 Fat: 46 Carbohydrates: 79 Sugar: 36 Fiber: 28 Protein: 11