Roasted Vegetable Salad

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Recipe for Roasted Vegetable Salad. When combined with balsamic vinegar, the plums in this recipe morph into a tart-sweet self-basting dressing.


  • 2 black plums, cut into eighths
  • 1 red bell pepper, cut into eighths
  • 1 carrot, cut in half lengthwise and then crosswise into eighths
  • 1 onion, cut into eighths
  • 2 cauliflower florets, thinly sliced
  • sea salt and freshly ground pepper
  • 4 tablespoons (60 mL) olive oil, divided
  • 2 cups (500 mL) packed seasonal greens
  • 2 tablespoons (25 mL) balsamic vinegar
  • 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed


  1. Preheat oven to 375ºF (190ºC).  Lightly coat a rimmed baking sheet with oil.
  2. On prepared baking sheet, combine plums, red pepper, carrot, onion and cauliflower. Season to taste with salt and pepper. Toss with 2 tablespoons (25 mL) of the oil and arrange in a single layer. Bake in preheated oven for 30 to 40 minutes or until tender when pierced with the tip of a knife.
  3. In a salad bowl, Toss greens with roasted vegetables and pan juices. Add remaining oil, vinegar and chickpeas. Taste and add more salt and pepper, if required.
  4. Tip:
  5. You can use 2 cups (500 mL) cooked chickpeas, drained and rinsed, instead of canned.