Roasted veggies and couscous salad
This salad is a great way to use leftover vegetables from a roast and give them a second life. Ready in 10mn with pre-cooked veggies.185g Couscous
3 cups assorted roasted veggies (pumpkin, kumara, carrots, parsnip, beetroot or onions work well)
1 cup baby spinach leaves
70g FreshLife Slivered Almonds
Pomegranate seeds (optional)
Dressing:
1/2 cup pomegranate juice
1.5 tablespoons DYC apple cider vinegar
1 teaspoons Dijon mustard
1 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1
Peel & chop the vegetables. Place onto a baking tray, drizzle with olive oil and season with salt and pepper. Bake at 180 degrees for 20 minutes, Tossing at the halfway mark.
2
While the vegetables are cooking, cook the couscous as per packet instructions.
3
Once cooked, pour the couscous in a bowl and 'fluff' it using a fork.
4
To make the dressing: In a small bowl, combine the pomegranate juice, apple cider vinegar and mustard. Whisk to combine. While whisking continuously, drizzle the extra virgin olive oil into the bowl. You should end up with a well emulsified dressing. Season to your taste with salt and pepper.
5
Mix through the roasted veggies, spinach leaves and almonds. Dress and serve straightaway.
