Warm Balsamic Honey Roasted Vegetable Salad
Warm Balsamic Honey Roasted Vegetable Salad is the perfect Spring dish. This salad is sweet and savoury, crunchy, tender and tasty. Great for a main dish or as a side for 2.
Servings: 1 main / 2 sides
Veg to be roasted
- 3 baby carrots
- 1 golden beetroot - cut into 8 wedges
- 1 large red onion - quartered
- 4 tender stems purple sprouting broccoli
2 tablespoons each of:
- olive oil
- clear honey
- balsamic vinegar
- 1/2 teaspoon salt and black pepper
2 large handfuls of each:
- baby spinach
- shredded iceberg lettuce
- 3 inch slice of cucumber - diced
- 5 cherry tomatoes - halved
- 1/2 avocado - sliced
Preheat your oven to 200C / 400F / Gas mark 6 and prep your veg that needs to be roasted.
In a medium sized roasting tin add in the ingredients for the glaze. The olive oil, clear honey, balsamic vinegar, salt & pepper, and mix them until they are fully combined.
Toss the chopped veg in the glaze and pop the pan into your hot oven and roast until tender. 30-40 minutes should be sufficient.
Take the veg out of the oven and place to one side.
Mix the lettuce in a serving bowl.
Toss in the cucumber, and place the cherry tomato halves on top of the salad.
Slice the avocado half and place it on top of the lettuce.
Place the roasted veg on top of the lettuce and spoon any of the remaining glaze that may be in your roasting pan over your salad.
Best served immediately, but this salad can be kept in the fridge overnight and enjoyed for lunch the next day once it has fully cooled down.
Serving: 1Main Dish | Calories: 763kcal | Carbohydrates: 84.5g | Protein: 9.4g | Fat: 50.4g | Saturated Fat: 8.2g | Sodium: 1348mg | Fiber: 18.5g | Sugar: 56.7g