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Home > Our Recipes > Roasted Vegetable Salad

Roasted Vegetable Salad

Find the chef on his Instagram account: @jzyromski

4
45'

Ingredients

Salad

  • 06-10 Nantaise Carrots

  • 4 - 6 Parsnips

  • 10 - 15 Radishes

  • 2 Fresh pears, peeled and diced

  • 1 cup Cooked lentils

  • 1/2 cup Fresh ricotta (optionnal)

  • 1/3 cup olive oil

  • To taste Salt and pepper

  • To taste Fresh parsley

Vinaigrette

  • 3 tbsp Maille Honey Mustard

  • 2 tbsp Maille Balsamic vinaigar

  • 1 tbsp Maple syrup

  • 3/4 cup Olive oil

  • 1 Garlic clove, minced

  • To taste Salt and pepper

Cooking accessories/Dishes/Utensils:

  • Baking sheet

  • Large mixing bowl

  • Large serving plate

  • Small wisk

  • Small mixing bowl

Instructions

  1. Pre-heat the oven to 425°F.

  2. Cut your vegetables in half, lenght wise.

  3. Transfer to a bowl and mix with 1/4 cup of olive oil, salt and pepper. Transfer to a baking sheet.

  4. Cook in the oven for 25 minutes or until golden brown.

  5. While your vegetables are cooking, prepare the rest

  6. In a bowl, mix together the lentils with 1/4 cup of oliuve oil olive oil and some salt and pepper. Reserve and do the same with the ricotta.

Assembling:

  1. On your large serving plate, spread the ricotta.

  2. Add your vegetables & lentils.

  3. Garnish with your vinaigrette and fresh parsley.

Cook Other Flavors

Grilled carrots salade