Description
A warm, inviting salad featuring roasted root vegetables and fresh greens, perfect for autumn gatherings.
Ingredients
Scale
- 2 medium carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 small sweet potato, peeled and diced
- 1 medium beet, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 5 ounces mixed baby greens (such as arugula, spinach, and baby kale)
- 1/3 cup crumbled goat cheese or feta
- 1/4 cup toasted pecans or walnuts, roughly chopped
- 1/4 cup dried cranberries
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Combine the diced carrots, parsnips, sweet potato, and beet in a large mixing bowl. Drizzle with olive oil, kosher salt, black pepper, and dried thyme. Toss until all vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and golden-brown. Set aside to cool slightly.
- Prepare the vinaigrette by whisking together the extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
- Combine the mixed baby greens, cooled roasted root vegetables, crumbled cheese, toasted nuts, and dried cranberries in a large salad bowl.
- Drizzle with the maple-balsamic vinaigrette just before serving and toss gently to distribute.
Notes
For a heartier version, consider adding grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg