Roasted Root Veggie Salad

By February 23, 2016Blog, Food
Roasted Root Veg Salad

Roasted Root Veg and Goat Cheese SaladWinter months are a perfect time to eat local produce- the other imported stuff is way too expensive (especially with our dollar this year) and definitely not worth the trip. Root veggies have a long shelf life in Ontario, with carrots, parsnips and sweet potatoes being available *almost* year round. This salad is a snap to make- get out the slap chop and roast veggies on a Sunday, then toss them into a salad for a sweet #MeatlessMonday. The veg will keep for a few days in the fridge and makes for a low-carb crouton replacement!

Mani and Mise on Point!

Mani and Mise!

Chunky Chopped

Chunky Chopped

Ingredients
1 lb of Chopped and Peeled Carrots
1 lb of Chopped and Peeled Sweet Potatoes
1/2 lb of Chopped Parsnip
1 tbsp of Canola Oil
300 grams of Goat Cheese
3 tbsp of Toasted Pumpkin Seeds
5 oz of Mixed Greens
S+P to season
Dressing
1 tbsp of Lemon Juice
1/2 tbsp of Maille Dijon Mustard
A sprig of Chopped Fresh Tarragon
1/4 cup of Olive Oil
S+P
Method
Preheat oven to 400ยบ C. Peel and then rough chop the veggies and toss into a large bowl. Add a tbsp (or two) of canola oil, just enough to get every corner covered so they don’t burn in the oven. Sprinkle on some salt and pepper and pour onto a baking sheet. Place in oven for 30-45 mins and toss once or twice to get the sides to brown evenly. Remove from oven and set aside to cool. Meanwhile, make the dressing. In a mason jar, toss ingredients together and give a good shake. Pour onto a bowl of freshly washed leaves and toss. Assemble greens onto plate, crumble goat cheese on top. Add the roasted veg and a handful of toasted pumpkin seeds. Finish with a snap of pepper and salt.

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