Maple Roasted Tomato and Pepper Goat Cheese Salad

Based on 1 ratings

Ramy

Community Member

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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