Maple Vinaigrette Salad

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Maple roasted chickpeas

1 can chickpeas
2 tsp olive oil
½ tsp salt
¼ tsp cinnamon
1 tbsp maple syrup
pinch of cayenne pepper
Preheat the oven to 425 degrees.
Drain your can of chickpeas, and place them on a baking tray. Using paper towel, pat completely dry.
Add your olive oil, salt, cinnamon, maple syrup, cayenne pepper, and toss together.
Place in the oven for 25-30 minutes, or until golden brown.

Maple Syrup Dressing

Prep time
5 mins
Total time
5 mins

A classic vinaigrette slightly sweetened with maple syrup. Fall flavours, this goes perfectly with roasted veg as well as leafy greens.
Author: Nagi | RecipeTin Eats
Recipe type: Salad Dressing
Serves: 1 cup
Single Batch

1 tbsp apple cider vinegar
2 tbsp olive oil
1½ tsp pure maple syrup
1 tsp Dijon mustard
Salt and pepper

Big Batch to keep (1 cup)

⅓ cup apple cider vinegar
⅔ cup olive oil (extra virigin is ok)
2 tbsp pure maple syrup
1 tbsp Dijon mustard
½ tsp salt
Black pepper


Place ingredients in a jar. Shake until well combined and creamy.
Store: Keep in the fridge for 2 to 3 weeks.
Single Batch: This will dress 4 large handfuls of leafy greens / fresh salad, or about 500g / 1 lb roasted sweet potato or pumpkin place o 2 handfuls of rocket lettuce / arugula.

salad mix, blueberries, brazil nuts, chick peas, smoked turkey (avocado instead)

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