Serves

4-6

Ingredients

• 2 Zucchinis
• 1 Large Sweet Potato
• 1 red onion
• 2 corns
• 2tbsp olive oil
• 1 tsp garlic powder
• 1-2 shallots
• 1/2 tsp salt and pepper

Dressing

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• ½ tsp salt and pepper

Other

• 3 cups baby spinach
• 1 can chickpeas
• ½ cup vegan feta
• ½ cup parsley

Method

Preheat oven to 220 degrees. Add the diced zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and spring onions. Toss to combine and roast until golden brown.

While the veggies are roasting add all of the dressing ingredients to a small bowl and then whisk to combine.

To finish the salad, add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Drizzle the dressing and toss the mixture to combine.

1. 

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2. 

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3. 

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