Leftover roast vegetable salad

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

Credit: Mary's Kitchen Crush

• serves

  6-8

• prep

  10 minutes

• difficulty

  Easy

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.