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Maple Roasted Tomato and Pepper Goat Cheese Salad

Too few ratings

Ramy

Community Member

“This is all about colour. Use as many different colour tomatoes and bell peppers as you can. Add different textures with other nuts like walnuts if you prefer. Great to prepare ahead and then combine all ingredients just before serving.”

Difficulty

Easy 👌
10
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g cherry tomatoes
red bell pepper
yellow bell pepper
green bell pepper
orange bell pepper
50 g goat cheese
25 g pine nuts
salt
pepper
100 g strawberries
1 tsp balsamic vinegar
½ tbsp maple syrup
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
1 sprig rosemary
2 tbsp extra-virgin olive oil
½ tbsp maple syrup

Utensils

  • knife
  • baking sheet
  • Step 1/4

    • 300 g cherry tomatoes
    • red bell pepper
    • yellow bell pepper
    • green bell pepper
    • orange bell pepper
    • 2 tbsp extra-virgin olive oil
    • ½ tbsp maple syrup
    • knife
    • baking sheet

    Dice your vegetables to desired size. Don’t go too small on the cherry tomatoes. Like on a baking sheet and drizzle olive oil and maple syrup on top. Bake for 20 minutes on 200 degree oven.

  • Step 2/4

    • 50 g goat cheese
    • 25 g pine nuts
    • 100 g strawberries

    Cut strawberries into bite size pieces. Toast pine nuts on low heat for about 5 minutes or until pink and golden. Cut your goat cheese into small size balls.

  • Step 3/4

    • 1 tsp balsamic vinegar
    • ½ tbsp maple syrup
    • 1 tsp Dijon mustard
    • 1 tbsp extra-virgin olive oil

    Make your dressing by whisking your Dijon mustard with balsamic vinegar and maple syrup. Then slowly add your oil while whisking to combine.

  • Step 4/4

    • salt
    • pepper
    • 1 sprig rosemary

    Let your roast vegetables cool and then combine in a serving bowl with the rest of the ingredients. Sprinkle rosemary shavings on top and salt and paper to taste.

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