SBS Food

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Leftover roast vegetable salad

Got leftover roast vegetables? Jazz them up in this warm, citrusy salad.

Leftover roast vegetable salad

Credit: Mary's Kitchen Crush

  • serves

    6-8

  • prep

    10 minutes

  • difficulty

    Easy

serves

6-8

people

preparation

10

minutes

difficulty

Easy

level

Ingredients

  • 1 clove garlic, minced 
  • 2 tbsp + 1 tsp (45 ml) white wine vinegar 
  • 2 clementines, zested and juiced (you could use tangerines or mandarins)
  • 3 tsp (15 g) Dijon mustard 
  • 1 tsp (5 ml) honey 
  • 1 tsp (2g) very finely chopped fresh thyme 
  • ¼ cup (60 ml) olive oil 
  • kosher salt 
  • freshly ground black pepper 
  • 8 cups (545 g) roughly chopped kale
  • 4 cups (600 g) leftover roasted vegetables
  • ¾ cup (115 g) chopped toasted walnuts
  • ¼ cup (60 g) toasted pumpkin seeds (pepitas) 

Instructions

  1. Whisk together garlic, vinegar, zest and juice, Dijon, honey and thyme in a small bowl.
  2. Slowly whisk in olive oil and season with salt and pepper. Arrange kale on a large serving platter.
  3. Top with the roasted vegetables. Sprinkle with walnuts and pumpkin seeds and drizzle with dressing.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 18 July 2022 12:23pm
By Mary Berg
Source: SBS



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