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Roasted Mushroom & Carrot Salad with Maple Dressing

Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

 ¼ cup (50ml) maple syrup
 2 tbsp olive oil
 1 1/2 tbsp red wine vinegar
 1/2 tsp chilli flakes
 2 bunches (375g each) baby (Dutch) carrots, peeled and trimmed, leaving 1.5cm stalk
 1 bunch (375g) baby purple carrots, peeled, halved and trimmed, leaving 1.5cm stalk
 400g Swiss Brown Mushrooms, trimmed
 ¼ cup (40g) roughly chopped hazelnuts
 ¼ cup (10g) mint leaves
To serve
 ½ cup Greek-style yoghurt
 1 - 2 tbsp lemon juice

Preheat oven to 200°C fan forced. Combine maple syrup, oil, vinegar and chilli in a small bowl and whisk to combine.


Place carrots in a large roasting pan, drizzle with 2 tablespoons maple syrup mixture and toss to combine. Roast 10 minutes.


Add mushrooms and hazelnuts on a baking tray. Drizzle with remaining maple syrup mixture and season with salt and pepper. Roast for 20-25 minutes or until purple carrots are tender.


Combine yoghurt and lemon juice in a small bowl. Drizzle yoghurt dressing over carrots and serve with mint leaves.

Tip: Add rocket leaves and goat curd for a substantial salad.
Nutrition Facts

Servings 4