Roasted Root Vegetable Salad
A warming salad that feels good to eat no matter what the temperature is outside. The flavor of the balsamic maple vinaigrette adds just the right amount of sweetness to the caramelized vegetables. Roast the veggies in advance and serve it room temperature the next day, or enjoy this dish right out of the oven for a seasonal meal that will make you feel rooted and grounded with every bite!
4 cups of a mixture of root vegetables, cubed, in rounds, or sliced in sticks. (Carrots, parsnips, beets, sweet potatoes, parsnips)
2 tablespoons olive oil
Sea salt to taste
¼ cup fresh parsley, chopped
6-8 cups mixed greens (spinach, spring mix, mache, arugula)
Toppings: dried cranberries and pecans (optional)
¼ cup olive oil
¼ cup white balsamic vinegar
1 tablespoon water
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1 tablespoon fresh herbs, chopped (optional: thyme, parsley or rosemary)
Sea salt & pepper to taste
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
In a large bowl, add the prepared veggies and mix in the olive oil, sea salt, and chopped parsley. Place the vegetables in a single layer on the baking sheets and roast in the oven for 35-40 minutes or until golden brown around edges and crispy. (Roasting time depends on thickness of sliced veggies.) Turn the vegetables over once halfway through cooking. Remove the trays from the oven and cool slightly.
While cooling, make the dressing by whisking together all the ingredients until well-combined. Place the vegetables in a bowl on a bed of greens. Add some dried cranberries and/or pecans to the top (optional) and drizzle with the balsamic maple dressing. Store the extra dressing in the refrigerator for up to 5 days. Serve the salad warm or at room temperature. Enjoy!